Name: Roasted Corn and Tomato Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz pasta (rotini, bowtie, or penne); 2 cups fresh corn kernels (from about 3 ears) or thawed frozen corn; 1 pint cherry or grape tomatoes, halved; 2 tbsp olive oil (for roasting); 2 cloves garlic, minced; 1/4 cup fresh basil, chopped; 1/3 cup grated or shaved Parmesan cheese; Salt and pepper, to taste; Optional: 1/4 cup thinly sliced red onion; Optional: 1 cup arugula or baby spinach; For the dressing:; 1/4 cup olive oil; 2 tbsp fresh lemon juice or red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and black pepper, to taste

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Roasted Corn and Tomato Pasta Salad is a bright, fresh, and flavorful dish that I love serving all year round—especially in late summer when sweet corn and juicy tomatoes are at their peak. With roasted veggies, al dente pasta, and a light, zesty dressing, this salad is hearty enough to stand on its own or shine as a side dish at any gathering.

Why You’ll Love This Recipe

I love this recipe because it takes basic ingredients and transforms them into something vibrant and satisfying. Roasting the corn and tomatoes adds depth and a touch of sweetness, while the pasta soaks up all the delicious dressing. It’s perfect for meal prep, potlucks, picnics, or a quick lunch. I can serve it warm, room temp, or chilled—it’s always a hit. Roasted Corn and Tomato Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (short shapes like rotini, bowtie, or penne work best)
Fresh corn on the cob (or frozen corn, thawed)
Cherry or grape tomatoes, halved
Olive oil
Garlic, minced
Fresh basil, chopped
Parmesan cheese, grated or shaved
Salt and pepper
Optional: red onion, arugula, or baby spinach

For the dressing:

Olive oil
Fresh lemon juice or red wine vinegar
Dijon mustard
Honey or maple syrup
Salt and black pepper

Directions

I preheat the oven to 425°F and line a baking sheet with parchment.
I toss the corn (cut off the cob) and halved tomatoes with olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15–20 minutes until lightly caramelized.
While the veggies roast, I cook the pasta in salted water until al dente, then drain and rinse it with cold water to stop the cooking.
In a small bowl or jar, I whisk together the dressing ingredients until well combined.
I combine the cooked pasta, roasted corn, tomatoes, fresh basil, and any extras like red onion or greens in a large bowl.
I pour the dressing over the top and toss everything together until coated.
I top it off with freshly grated Parmesan and cracked black pepper before serving.

Servings and timing

This recipe makes about 6 servings and takes roughly 30 minutes from start to finish, including roasting and pasta cooking time.

Variations

Sometimes I add grilled chicken, shrimp, or crispy chickpeas to turn it into a main dish. If I want more zing, I toss in crumbled feta or goat cheese. I’ve also used roasted red peppers or zucchini when I have them on hand. Swapping lemon juice for balsamic vinegar gives it a sweeter, deeper flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. If it dries out a little, I drizzle in a bit more olive oil or lemon juice before serving. I usually serve it cold or at room temp, but I’ve warmed it up gently when I wanted a cozier dish. Roasted Corn and Tomato Pasta Salad

FAQs

Can I use frozen corn?

Yes, I’ve used frozen corn when fresh isn’t available. I just thaw it and roast it the same way. It still gets nice and caramelized.

What’s the best pasta shape for this salad?

I like rotini, bowtie, or penne—they hold the dressing and mix-ins well. But really, any short pasta works.

Is this salad good for making ahead?

Absolutely. I often make it a day in advance and store it in the fridge. The flavors actually get better as it sits.

Can I skip the cheese?

Yes. I’ve made it dairy-free plenty of times—just leave out the Parmesan or sub in a dairy-free cheese alternative.

What’s a good protein to add?

Grilled chicken, shrimp, or even a can of drained chickpeas works great. I’ve also added sliced Italian sausage for a heartier version.

Conclusion

Roasted Corn and Tomato Pasta Salad is one of those simple, feel-good recipes I keep coming back to. It’s colorful, full of texture, and bursting with flavor. Whether I’m feeding a crowd, prepping lunches, or just throwing something together on a weeknight, this dish always delivers. It’s fresh, satisfying, and endlessly adaptable.