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overhead photo of Tomato Corn Pasta Salad in a white serving bowl.
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4.55 from 33 votes

Tomato Corn Pasta Salad

Tomato Corn Pasta Salad is the perfect summer pasta salad to take to barbecues!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Pasta, Vegetarian + Vegan
Cuisine: Southwest
Keyword: corn, pasta, pasta salad, salad, tomatoes
Servings: 6 servings
Author: Danae Halliday

Ingredients

Pasta Salad

  • 12 ounces uncooked cavatappi pasta or similar shape
  • 1 cup halved cherry tomatoes
  • 1 cup diced zucchini
  • 3/4 cup fresh or defrosted frozen corn
  • 2 green onions, thinly sliced
  • 1 seeded and deveined jalapeño, finely chopped
  • 1/3 cup crumbled queso fresco
  • 1/4 cup chopped cilantro
  • Vinaigrette
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder

Instructions

  • Cook the pasta until al dente. Drain and rinse the pasta under cold water.
  • In a large serving bowl add the tomatoes, corn, zucchini, green onions, jalapeño, cilantro and queso fresco. Add the cooled pasta in with the other ingredients. Season with salt and pepper.
  • In a jar with a lid or a measuring cup, shake or whisk together all of the ingredients for the vinaigrette. Pour over the pasta salad and toss everything together until coated. Taste for seasoning and serve or cover and refrigerate until ready to serve.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 144mg | Fiber: 3g | Sugar: 7g