Tomato and Corn Pasta Salad

Ann Walsh


I found a version of this recipe in a magazine many years (25+)ago. Whenever I make this for a group, I always get requests for the recipe. It's great to make for entertaining or camping, because I usually make it a day or so ahead of time and the flavors have a chance to really blend together. To add more protien, I include sliced pepperoni or salami, so it is more like a meal than a side dish.Use an airtight container and store it in a cooler on camping trips and you will have a yummy meal with no worries of spoilage, like you would with a mayo based salad. Enjoy!

pinch tips: How to Core and Slice a Pineapple




30 Min


10 Min


1/2 lb
dry medium size shell pasta
1 box
frozen sweet corn kernels
1/2 bunch
curley leaf parsely
1 1/2 c
cherry tomatoes or grape tomatoes
1 c
freshly grated parmesan cheese
2 tsp
garlic powder
1/2 c
olive oil, extra virgin
3/4 c
balsamic vinegar, white or regular
1 bunch
green onions
1/2 c
basil, fresh
salt and pepper to taste
1 c
pepperoni or salami sliced into thin strips (optional)

Directions Step-By-Step

1. Bring salted water to a boil, and cook medium sized shells as directed (usually I cook them 1-2 minutes past al dente).
2. While the water comes to a boil and the pasta is cooking, slice tomatoes in half vertically (top to bottom) Cut the entire green onion into 1/4 inch pieces on the bias. Mince parsley tops. Set all veggies and parsley aside.
3. Roll fresh basilinto a log shape and slice across the roll to make thin ribbon like pieces.
4. Drain pasta once it is finished cooking, and pour into a large bowl. Add remaining ingredients and mix well and cover. Chill until ready to serve.
**NOTE: This salad is ready to serve once you mix everything together, but is better when chilled and allowed to rest overnight.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy