Quick Roasted Corn Pasta Salad

Enjoy this quick roasted corn pasta salad featuring the sweet, smoky flavor of roasted corn tossed with tender pasta and a bright lemon vinaigrette. This easy recipe is perfect for a light lunch or a flavorful side dish.

• Keyword Focus: Roasted Corn Pasta Salad, Quick Pasta Salad, Easy Corn Salad, Summer Pasta Salad, Lemon Vinaigrette.

Yields: 4-6 servings Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

• 1 lb pasta (rotini, penne, or farfalle work well)
• 2 ears of fresh corn, husked
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• ¼ cup crumbled feta cheese (optional)
• ¼ cup chopped fresh basil or parsley
• For the Lemon Vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup (optional)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

Equipment:

• Large pot
• Baking sheet or grill
• Large mixing bowl
• Small bowl or jar (for vinaigrette)

Instructions:

1. Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Set aside in a large mixing bowl.
2. Roast the Corn: Preheat oven to 400°F (200°C) or heat your grill to medium. Brush the husked corn with 1 tablespoon of olive oil and season with salt and pepper.
   • Oven: Roast on a baking sheet for 15-20 minutes, turning occasionally, until kernels are slightly charred and tender.
   • Grill: Grill for 8-12 minutes, turning occasionally, until kernels are slightly charred and tender.
3. Cut Corn Kernels: Once cooled slightly, cut the corn kernels off the cobs. Add them to the pasta in the mixing bowl.
4. Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey (if using), red pepper flakes (if using), salt, and pepper.
5. Assemble the Salad: Pour the lemon vinaigrette over the pasta and corn. Toss gently to combine.
6. Add Cheese and Herbs: Stir in the crumbled feta cheese (if using) and chopped fresh basil or parsley.
7. Chill and Serve: Refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

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SEO Recipe 2: Easy Grilled Corn Pasta Salad with Creamy Avocado Dressing

This easy grilled corn pasta salad features the smoky sweetness of grilled corn paired with a creamy and vibrant avocado dressing. It's a quick and refreshing side dish perfect for summer gatherings.

• Keyword Focus: Grilled Corn Pasta Salad, Creamy Pasta Salad, Avocado Dressing, Quick Salad Recipe, Summer Side Dish.

Yields: 4 servings Prep time: 15 minutes Cook time: 15 minutes (for pasta and corn)

Ingredients:

• 8 oz pasta (cavatappi, rotini, or elbow macaroni work well)
• 2 ears of fresh corn, husked
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ avocado, ripe
• ¼ cup plain Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 clove garlic, minced
• ¼ cup chopped fresh cilantro
• Optional: Cherry tomatoes, halved

Equipment:

• Medium pot
• Grill or skillet
• Blender or food processor
• Large mixing bowl

Instructions:

1. Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Transfer to a large mixing bowl.
2. Grill the Corn: Preheat your grill to medium heat. Brush the husked corn with olive oil and season with salt and pepper. Grill for 8-12 minutes, turning occasionally, until kernels are slightly charred and tender. Alternatively, you can roast the corn as in the previous recipe or sauté the kernels in a skillet until tender.
3. Cut Corn Kernels: Once cooled slightly, cut the corn kernels off the cobs and add them to the pasta.
4. Make the Creamy Avocado Dressing: In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency. Stir in the chopped cilantro.
5. Assemble the Salad: Pour the creamy avocado dressing over the pasta and corn. Toss gently until everything is well coated.
6. Add Optional Toppings: Stir in halved cherry tomatoes, if using.
7. Chill and Serve: Refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled.

Enjoy these quick and delicious Roasted Corn Pasta Salad recipes! They are a fantastic way to use seasonal corn and create a flavorful side dish. Given the time here in Sri Lanka, this could be a refreshing addition to a light lunch or dinner.