Name: Roasted Corn and Tomato Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: PT-489630H59M1S
Cuisine: American
Ingredients: 8 oz (about 2 ½ cups) uncooked pasta (rotini, bowtie, or penne); 2 cups corn kernels (fresh, frozen, or canned and drained); 1 ½ cups cherry or grape tomatoes, halved; 1 tbsp olive oil (for roasting); ¼ cup finely diced red onion or shallot; ¼ cup chopped fresh basil; ½ tsp salt; ¼ tsp black pepper; 3 tbsp olive oil; 2 tbsp red wine vinegar or lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; ¼ tsp salt; ¼ tsp black pepper

This Roasted Corn and Tomato Pasta Salad is a bright, flavorful dish that celebrates the best of summer ingredients. The sweet roasted corn, juicy tomatoes, and fresh basil come together beautifully with tender pasta and a tangy vinaigrette, making it a refreshing and satisfying salad for any occasion.

Why You’ll Love This Recipe

I love how this salad brings together simple, fresh ingredients with minimal effort. The roasted corn adds a touch of smokiness, while the vinaigrette gives it a light, zesty flavor that complements the sweetness of the tomatoes. I like that it can be served warm or chilled, and it’s perfect for barbecues, picnics, or easy weekday lunches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz (about 2 ½ cups) uncooked pasta (rotini, bowtie, or penne)
2 cups corn kernels (fresh, frozen, or canned and drained)
1 ½ cups cherry or grape tomatoes, halved
1 tbsp olive oil (for roasting)
¼ cup finely diced red onion or shallot
¼ cup chopped fresh basil
½ tsp salt
¼ tsp black pepper

For the Dressing:
3 tbsp olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I toss the corn kernels with 1 tablespoon of olive oil, salt, and pepper, then spread them out in an even layer on the baking sheet.
I roast the corn for 10–15 minutes, stirring once halfway through, until it’s lightly golden and fragrant.
While the corn roasts, I cook the pasta according to package directions until al dente. I drain it, rinse briefly with cool water, and set it aside.
In a small bowl, I whisk together the dressing ingredients—olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper—until smooth and emulsified.
In a large mixing bowl, I combine the cooked pasta, roasted corn, halved tomatoes, red onion, and chopped basil.
I pour the dressing over the salad and toss everything together until evenly coated.
I taste and adjust seasoning if needed, then serve it warm or refrigerate for 30 minutes for a chilled version.

Servings and Timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prepare, 15 minutes to roast the corn, and another 10 minutes to cook the pasta—ready in about 30–35 minutes total.

Variations

I sometimes add crumbled feta or mozzarella pearls for a creamy touch. For extra protein, I mix in grilled chicken, shrimp, or chickpeas. If I want more flavor depth, I use roasted cherry tomatoes or toss in a handful of arugula before serving. A drizzle of balsamic glaze also adds a nice tangy sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I prefer serving it cold or at room temperature. If it thickens after chilling, I freshen it up with a splash of olive oil or vinegar before serving. I don’t reheat this salad since it’s best enjoyed cool.

FAQs

Can I use frozen corn?

Yes, I just thaw it first and roast it as directed—it turns out just as delicious.

Can I grill the corn instead of roasting?

Absolutely. I grill whole ears of corn, then cut off the kernels for a smoky flavor.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead. The flavors blend even better after chilling.

What kind of pasta works best?

I prefer rotini or bowtie pasta because their shape holds the dressing and veggies well.

Can I use a different dressing?

Yes, I sometimes use a balsamic vinaigrette or lemon herb dressing for a twist.

How do I make it vegan?

This recipe is naturally vegan—just be sure to use vegan Dijon mustard.

Can I add cheese to this salad?

Yes, feta, goat cheese, or mozzarella pearls all taste amazing with this combination.

What’s the best way to serve it?

I love serving it chilled as a side dish for grilled meats or as a light vegetarian main.

Can I add more vegetables?

Definitely. I often add roasted bell peppers, zucchini, or red peppers for extra color and texture.

How do I prevent the pasta from sticking together?

I toss the cooked pasta with a small drizzle of olive oil before mixing it with the other ingredients.

Conclusion

I love making this Roasted Corn and Tomato Pasta Salad because it’s simple, flavorful, and perfect for any occasion. The combination of sweet roasted corn, juicy tomatoes, and tangy dressing makes it a standout dish that’s both refreshing and satisfying. Whether I serve it for a summer gathering or a quick weekday meal, it always brings a burst of sunshine to the table.