Description
A refreshing Sweet Corn Basil Pasta Salad that combines the sweetness of fresh corn with aromatic basil and pasta, perfect for summer gatherings.
Ingredients
Scale
- 250 grams of fresh pasta (such as fettuccine or penne)
- 1 cup of sweet corn kernels (fresh or frozen)
- 1 cup of cherry tomatoes, halved
- 1 cup of fresh basil leaves, packed
- 3 tablespoons of olive oil
- 2 tablespoons of freshly squeezed lemon juice
- Salt and black pepper to taste
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente, then drain and rinse under cold water.
- If using fresh corn, cut the kernels off the cob; if using frozen corn, thaw it. Optionally sauté the corn for added flavor.
- In a large bowl, combine the cooked pasta, sweet corn, halved cherry tomatoes, and fresh basil leaves. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss to mix.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Serve cold or at room temperature, garnished with additional basil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This salad is best served cold; reheating is not necessary.
- For a vegan option, ensure the pasta is egg-free.
- Consider adding nuts or other vegetables for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Sweet Corn, Basil, Pasta Salad, Summer Salad, Vegetarian Recipe