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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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.