Roasted Corn and Tomato Pasta Salad

There’s something incredibly satisfying about a pasta salad that tastes like pure sunshine — bright, fresh, and full of warm, roasted sweetness. This Roasted Corn and Tomato Pasta Salad delivers exactly that. It’s the kind of dish you’ll want on your table all summer long: juicy blistered tomatoes, caramelized roasted corn, tender pasta, herbs, and a tangy olive-oil dressing that brings everything together.

This pasta salad is vibrant, colorful, and layered with flavor. Roasting the vegetables adds a depth you simply can’t get from raw corn or tomatoes — the heat enhances their natural sweetness, concentrates their juices, and creates a beautiful contrast to the chewy pasta. It’s light but satisfying, wholesome but bold, and incredibly easy to customize.

Whether you’re prepping lunches for the week, hosting a backyard gathering, or looking for a refreshing make-ahead side dish, this pasta salad has the perfect mix of brightness, texture, and flavor. Every bite delivers something different — sweet corn, juicy tomatoes, basil, parmesan, and a citrusy kick of dressing.

Why You’ll Love This Pasta Salad

• Perfect for picnics, cookouts, and meal prep

• Packed with vegetables and fresh flavor

• Easy to customize with protein or extra veggies

• Great warm, room temperature, or chilled

• Naturally vegetarian

• Holds its texture beautifully — no soggy pasta

Equipment You’ll Need

• Large sheet pan

• Mixing bowls

• Pasta pot

• Strainer

• Chef’s knife and cutting board

• Whisk or jar for the dressing

• Wooden spoon

Ingredients for Roasted Corn and Tomato Pasta Salad

For the Salad

• 3 cups cooked short pasta (fusilli, rotini, or orecchiette work best)

• 2 cups cherry tomatoes, halved

• 2 cups corn kernels (fresh or frozen)

• 1 small red onion, thinly sliced

• ½ cup chopped fresh basil

• ⅓ cup grated parmesan

• 2 tablespoons olive oil (for roasting)

• Salt and pepper to taste

For the Dressing

• ¼ cup extra-virgin olive oil

• 2 tablespoons lemon juice (or white wine vinegar)

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 clove garlic, finely minced

• ½ teaspoon dried oregano

• Salt and pepper to taste

Optional Add-Ins

• Crumbled feta

• Sliced avocado

• Grilled chicken or shrimp

• Roasted zucchini

• Olives

• Fresh mozzarella pearls

Timing & Servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4–6

How to Make Roasted Corn and Tomato Pasta Salad

Step 1. Roast the Corn and Tomatoes

Line a sheet pan with parchment. Add tomatoes, corn, and sliced onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Roast at 425°F (220°C) for 18–20 minutes until the tomatoes burst and the corn caramelizes around the edges.

Step 2. Cook the Pasta

Meanwhile, boil pasta in salted water until al dente. Drain, rinse briefly under cool water, and set aside.

Step 3. Make the Dressing

Whisk together olive oil, lemon juice, mustard, honey, garlic, oregano, salt, and pepper. Taste and adjust for brightness or sweetness.

Step 4. Combine Everything

In a large bowl, toss the cooked pasta with the roasted vegetables, parmesan, and basil. Pour in the dressing and mix until everything is well-coated.

Step 5. Let It Rest

For the best flavor, let the salad sit for 10–15 minutes to absorb the dressing.

Serve warm, room temperature, or chilled — it’s delicious every way.

Tips for the Best Pasta Salad

• Salt the pasta water generously — this is your first chance to season.

• Use short pasta with ridges to help the dressing cling.

• Let the vegetables caramelize fully for maximum flavor.

• Add basil right before serving to keep it bright and aromatic.

• Double the dressing if you prefer a saucier pasta salad.

Variations You’ll Love

Mediterranean Style

Add olives, feta, cucumber, and roasted red peppers.

Protein-Packed

Stir in grilled chicken, chickpeas, or shrimp.

Spicy Version

Add a pinch of red pepper flakes or drizzle chili oil.

Creamy Twist

Mix in a spoonful of Greek yogurt or mayo with the dressing.

Storage Instructions

• Keeps well in the fridge for 3–4 days

• Add a splash of olive oil before serving leftovers

• Great for work lunches and picnic baskets

Nutritional Facts (Per Serving)

• Calories: 320–410

• Protein: 9–13g

• Carbohydrates: 42–50g

• Fat: 12–18g

• Fiber: 3–5g

• Sugar: 5–7g

• Sodium: 180–300mg

For a mix of texture and flavor, you may also enjoy Orzo Pasta Salad, Bacon Ranch Tortellini Salad, or Greek Yogurt Macaroni Salad.

Roasted Corn and Tomato Pasta Salad

A refreshing pasta salad with caramelized corn, juicy roasted tomatoes, herbs, and a zesty dressing. Light, flavorful, and ideal for summer meals, potlucks, and make-ahead lunches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Course: Salad

Cuisine: American, mediterranean inspired

Calories: 320

Ingredients Equipment Method

Ingredients

  

For the Salad

• 3 cups cooked short pasta fusilli, rotini, or orecchiette work best
• 2 cups cherry tomatoes halved
• 2 cups corn kernels fresh or frozen
• 1 small red onion thinly sliced
• ½ cup chopped fresh basil
• ⅓ cup grated parmesan
• 2 tablespoons olive oil for roasting
• Salt and pepper to taste

For the Dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic finely minced
• ½ teaspoon dried oregano
• Salt and pepper to taste

Optional Add-Ins

• Crumbled feta
• Sliced avocado
• Grilled chicken or shrimp
• Roasted zucchini
• Olives
• Fresh mozzarella pearls

Equipment

• Large sheet pan
• Mixing bowls
• Pasta pot
• Strainer
• Chef’s knife and cutting board
• Whisk or jar for the dressing
• Wooden spoon

Method

 

Roast the Corn and Tomatoes

1. Line a sheet pan with parchment. Add tomatoes, corn, and sliced onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
2. Roast at 425°F (220°C) for 18–20 minutes until the tomatoes burst and the corn caramelizes around the edges.

Cook the Pasta

1. Meanwhile, boil pasta in salted water until al dente. Drain, rinse briefly under cool water, and set aside.

Make the Dressing

1. Whisk together olive oil, lemon juice, mustard, honey, garlic, oregano, salt, and pepper. Taste and adjust for brightness or sweetness.

Combine Everything

1. In a large bowl, toss the cooked pasta with the roasted vegetables, parmesan, and basil. Pour in the dressing and mix until everything is well-coated.

Let It Rest

1. For the best flavor, let the salad sit for 10–15 minutes to absorb the dressing.
2. Serve warm, room temperature, or chilled — it’s delicious every way.

Conclusion

This Roasted Corn and Tomato Pasta Salad is everything you want from a fresh, vibrant dish — roasted sweetness, bright acidity, satisfying pasta, and a simple dressing that ties it all together. It’s versatile enough for weekly meal prep yet delicious enough to bring to gatherings. If you love easy, colorful, flavor-packed meals, this one deserves a spot in your regular rotation.

Frequently Asked Questions

1. Can I use canned corn?

Yes — drain it well and roast it the same way for better texture and flavor.

2. What pasta shape works best?

Short shapes like fusilli, rotini, or farfalle hold onto the dressing beautifully.

3. Can I make this salad ahead of time?

Absolutely — it’s even better after a few hours in the fridge.

4. How do I make it vegan?

Skip the parmesan or replace it with a vegan cheese alternative.

5. Can I serve this warm?

Yes, the roasted vegetables make it delicious warm or chilled.

6. Can I grill the corn instead of roasting it?

Definitely — grilled corn adds an extra smoky sweetness.