Description
A colorful and refreshing pasta salad featuring grilled corn, fresh veggies, and a zesty lime dressing that feels like summer and is perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups fresh corn (grilled or boiled)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell peppers, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Spread the cooled pasta on a sheet pan to stop it from sticking.
- In a large bowl, combine the corn, cherry tomatoes, red onion, bell peppers, and cilantro.
- In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it.
- Toss gently so the pasta doesn’t break.
- Toss everything together until well combined.
- Sprinkle feta cheese on top before serving.
- Chill the salad in the refrigerator for about 30 minutes before serving.
Notes
Serve family-style and let everyone pick their own toppings. This salad stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg