4.6 from 99 votes
Tomato Corn Pasta Salad
Tomato Corn Pasta Salad is the perfect summer pasta salad to take to barbecues!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 234 kcal
Course:
Main Course
Cuisine:
American , Vegan
Ingredients
Pasta Salad
- 12 ounces uncooked cavatappi pasta or similar shape
- 1 cup halved cherry tomatoes
- 1 cup diced zucchini
- 3/4 cup fresh or defrosted frozen corn
- 2 green onions, thinly sliced
- 1 seeded and deveined jalapeño, finely chopped
- 1/3 cup Crumbled queso fresco
- 1/4 cup chopped cilantro
- vinaigrette
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- Cook the pasta until al dente. Drain and rinse the pasta under cold water.
- In a large serving bowl add the tomatoes, corn, zucchini, green onions, jalapeño, cilantro and queso fresco. Add the cooled pasta in with the other ingredients. Season with salt and pepper.
- In a jar with a lid or a measuring cup, shake or whisk together all of the ingredients for the vinaigrette. Pour over the pasta salad and toss everything together until coated. Taste for seasoning and serve or cover and refrigerate until ready to serve.
Cup of Yum
Nutrition Information
Calories
234kcal
(12%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
7mg
(2%)
Sodium
144mg
(6%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 7mg | 2% |
| Sodium | 144mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.