Summer Corn & Tomato Pasta
Ingredients
Preparation
Boil campanelle for 5–6 minutes. While the pasta cooks, whisk together the dressing ingredients in the bottom of a large bowl. When the pasta is done, drain and add it to the bowl with the dressing. Toss to combine and set aside while you prep the other ingredients.
Thinly slice the red onion and halve the cherry tomatoes. Drain the canned corn and chop ½ cup of basil. Add all ingredients to the bowl with the pasta and stir to combine. Once cool enough, add the feta and stir once more, seasoning with additional salt and pepper if needed.
Serve topped with additional fresh basil, if desired.
This Summer Corn & Tomato Pasta Salad is the perfect make-ahead side dish for BBQs, picnics, cookouts, and summer gatherings. Made with Borgatti’s Campanelle pasta, sweet corn, juicy cherry tomatoes, fresh basil, red onion, and crumbled feta cheese, this easy pasta salad is tossed in a bright homemade lemon dressing with olive oil, garlic, and paprika.
The ruffled shape of campanelle pasta helps capture every bit of dressing and fresh summer flavor. Ready in about 25 minutes, this refreshing pasta salad recipe is ideal for potlucks, backyard parties, weeknight dinners, and anyone looking for a simple, crowd-pleasing summer pasta salad packed with seasonal ingredients.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
