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!


★★★★★ 1 vote

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)

How to Make Tomato and Corn Pasta Salad


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

Printable Recipe Card

About Tomato and Corn Pasta Salad

Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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