Ingredients
Scale
- 2 cups cooked pasta
- 1 cup street corn (grilled or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, street corn, cherry tomatoes, red onion, bell pepper, cilantro, and feta cheese.
- In a separate bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Chill in the fridge for at least 30 minutes before serving.
- Serve cold as a side dish for BBQs or potlucks.
Notes
Make sure to cook the pasta al dente for the best texture. If using canned street corn, drain and rinse it well to remove excess salt. Feel free to add more vegetables, like cucumbers or avocado, or consider adding diced jalapeños for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg
Keywords: pasta salad, summer recipe, BBQ side, street corn, vegetarian salad