Summer Corn Pasta Salad

Posted: June 3

Time: 20 minutes

Yield: 8 servings

recipe image

There's nothing like a delicious and cool corn salad in the summertime! This recipe is versatile—you can throw in anything you have in your fridge, and you can use corn you threw on the grill the night before or frozen corn you have on-hand.


• 1 pound rotini pasta • 1/2 cup red wine vinegar • 1/2 teaspoon dried oregano • 1/2 teaspoon ground cumin • 1/2 teaspoon black pepper • 1/2 teaspoon salt • 1/2 cup neutral oil • 1 16-ounce can black beans, rinsed and drained • 1 cup frozen corn kernels • 2 tomatoes, chopped • 1 red bell pepper, diced • 1/2 cup green onions, chopped • 1/4 red onion, chopped • 1/2 cup black olives (optional) • 1/4 cup fresh cilantro, chopped (optional)


Step 1

Prepare the pasta according to package instructions. Rinse and drain, and set aside.

Step 2

In a large bowl, whisk together the vinegar, oregano, cumin, pepper, and salt, stirring to combine. Then, whisk in the oil.

Step 3

Add the pasta to the dressing and coat. Next, add the beans, corn, tomatoes, pepper, olives, cilantro, and onions. Stir until thoroughly combined. Chill the corn salad until ready to serve!