Fresh Corn and Tomato Pasta Salad
Serves: 12
For the Salad
  • 8 oz uncooked whole wheat rotini
  • 3 medium ears sweet corn, cooked and kernels cut off
  • ½ C red onion, chopped
  • 1½ C grape tomatoes, halved
  • 1 C feta cheese, crumbled
For the Dressing
  • ¼ C olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Cook rigatoni according package instructions.
  2. In a small bowl, whisk together dressing ingredients until well-combined.
  3. In a large bowl, toss pasta with dressing. Stir in corn, onion, grape tomatoes, and feta until combined.
  4. Serve warm or refrigerate until ready to serve.
We preferred the salad cold after it had chilled for an hour to allow the flavors to blend.
Recipe by A Kitchen Addiction at