Golden Summer Corn Salad
Corn salad: Whip up this zesty Summer Sweet Corn Salad in 20 minutes. Packed with fresh corn, tomatoes, and pasta, tossed in a bright lemon-basil dressing. Easy and refreshing!
Ingredients
- ¼ cup olive oil
- 1 lemon (juiced and zested)
- ¼ tsp dried basil
- 1 tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp black pepper (freshly cracked)
- ¼ cup fresh parsley (chopped)
- 8 oz pasta shells (uncooked)
- 2 cobs sweet corn
- 1 pint grape tomatoes
Instructions
- Whisk together the dressing: In a bowl, combine lemon juice, lemon zest, olive oil, basil, Dijon mustard, salt, pepper, and chopped parsley. Whisk until well combined.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook until tender, about 7 minutes. Drain and rinse with cool water.
- Prep the vegetables: Slice the kernels off the sweet corn cobs and halve the grape tomatoes.
- Combine and toss: In a large bowl, combine the cooled pasta with the fresh corn kernels and halved grape tomatoes.
- Dress the salad: Pour the prepared lemon-basil vinaigrette over the pasta and vegetables.
- Mix and serve: Toss everything gently until evenly coated. Taste and add a pinch more salt if needed.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.