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

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss corn kernels with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast for 10–15 minutes, stirring halfway through, until golden and fragrant.
Cook pasta according to package directions until al dente. Drain, rinse briefly with cool water, and set aside.
In a small bowl, whisk together the dressing ingredients—olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper—until emulsified.
In a large bowl, combine cooked pasta, roasted corn, tomatoes, red onion, and basil.
Pour the dressing over the salad and toss to coat evenly.
Taste and adjust seasoning, then serve warm or chill for 30 minutes before serving.

Add feta, goat cheese, or mozzarella pearls for a creamy twist.

Mix in grilled chicken, shrimp, or chickpeas for added protein.

Use roasted cherry tomatoes or arugula for extra flavor.

Freshen up leftovers with a splash of olive oil or vinegar before serving.

Best served cold or at room temperature—no reheating needed.