Ingredients
Pasta Salad
- ½ pound rotini pasta, uncooked
- 2 cups cherry tomatoes, halved
- 2 cups corn kernels, thawed from frozen, grilled, or canned and drained
- ½ cup kalamata black olives, halved
- ¼ cup fresh herbs (basil, parsley or mint), chopped
- ½ cup feta cheese, crumbled
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8 to 10 minutes or according to package instructions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: Transfer the cooled pasta to a large mixing bowl or serving bowl. Add the halved cherry tomatoes, corn kernels, halved kalamata olives, chopped fresh herbs, and crumbled feta cheese.
- Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, finely chopped fresh parsley, Italian seasoning, salt, and ground black pepper until evenly combined.
- Toss the Salad: Drizzle the dressing over the pasta salad and toss well to coat all the ingredients evenly. Serve immediately or cover and refrigerate to chill before serving.
Notes
- Use frozen corn thawed and grilled or canned corn drained for best taste.
- Fresh herbs like basil, parsley, or mint can be used interchangeably based on preference.
- The salad can be made ahead and refrigerated for up to 24 hours, but add feta cheese fresh to avoid sogginess.
- Adjust salt and pepper to taste depending on your preference.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
