tomato and corn pasta salad

Name: Tomato and Corn Pasta Salad
Prep time: 30 min
Cook time: 10 min
Yield: 8
Ingredients: 1/2 pound(s) dry medium size shell pasta; 1 box(es) frozen sweet corn kernels; 1/2 bunch(es) curley leaf parsely; 1 1/2 cup(s) cherry tomatoes or grape tomatoes; 1 cup(s) freshly grated parmesan cheese; 2 teaspoon(s) garlic powder; 1/2 cup(s) olive oil, extra virgin; 3/4 cup(s) balsamic vinegar, white or regular; 1 bunch(es) green onions; 1/2 cup(s) basil, fresh; - salt and pepper to taste; 1 cup(s) pepperoni or salami sliced into thin strips (optional)

(1 RATING)

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Ann Walsh

Glencoe, IL

Updated on May 31, 2012

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!

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Family favorite tomato and corn pasta salad

prep time 30 Min

cook time 10 Min

method ---

yield 8-10 serving(s)

Ingredients

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

How To Make tomato and corn pasta salad

Step 1

1. Bring salted water to a boil, and cook medium sized shells as directed (usually I cook them 1-2 minutes past al dente).

Step 2

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.
Step 3

3. Roll fresh basilinto a log shape and slice across the roll to make thin ribbon like pieces.
Step 4

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.
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