roasted corn, peppers,& tomato penne salad

★★★★★ 2 Reviews
2sweetinc avatar
By Lisa G. Sweet Pantry Gal
from Buffalo, NY

Love my summer pasta salads. This one easy and tastey. Can also be served warm, but is nice to have different salads for summer lunches or dinners. Nice to share at cookouts. Veggies can also be grilled.

★★★★★ 2 Reviews
serves 8
prep time 30 Min
cook time 35 Min
method Roast

Ingredients For roasted corn, peppers,& tomato penne salad

  • 1 lb
    penne rigate (cooked and drained)
  • 4 c
    frozen corn
  • 6
    roma tomatoes sliced in half
  • 2
    red peppers sliced
  • 1/2 c
    sliced basil leaves
  • 1 tsp
    each salt and pepper
  • 1/2 c
    creamy italian dressing
  • 1/3 c
    cooked crumbled bacon
  • shredded parm

How To Make roasted corn, peppers,& tomato penne salad

  • 1
    Cook pasta according to directions in salted water. On a sheet pan add corn and peppers drizzle with olive oil and salt. Second pan add tomatoes drizzle with salt & olive oil.
  • 2
    Place both pans in 425 preheated oven. Tossing every ten mins. Pepper and corn will take about 30min. while tomatoes 35-40 min. Chop peppers, peel and chop tomatoes. (whole veggies can also be grilled) Toss veggies and basil lightly with pasta and salt and pepper.
  • 3
    Add toss creamy italian dressing, Refrigerate for 4 hours. Top with crumbled bacon and parmasan cheese before serving. Can be served warm also.
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