Description

Cottage Corn and Tomato Pasta Salad is a refreshing and colorful summer dish featuring tender rotini pasta, sweet corn kernels, juicy cherry tomatoes, crisp cucumber, red onion, and fresh herbs. Tossed in a light and tangy herb vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and honey, this easy pasta salad is perfect for picnics, potlucks, or as a vibrant side dish that bursts with fresh flavors.

Ingredients

Pasta and Vegetables

12 ounces rotini pasta
2 cups fresh corn kernels (or frozen, thawed)
2 cups cherry tomatoes, halved
½ cup diced cucumber
¼ cup finely diced red onion

Herbs and Dressing

¼ cup chopped fresh basil
¼ cup chopped parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon salt
½ teaspoon black pepper

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Instructions

Cook the Pasta: Boil the rotini pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down.
Cook the Corn: If using fresh corn, cook the kernels in boiling water for 3 to 4 minutes, then drain and let cool to room temperature. If using frozen corn, thaw completely before using.
Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, cooked corn, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped basil, and chopped parsley. Gently stir to combine all the ingredients evenly.
Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well emulsified and smooth.
Toss Salad with Dressing: Pour the prepared vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to coat everything evenly with the dressing.
Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold or at room temperature as a refreshing summer side dish.

Notes

Add crumbled feta cheese for extra flavor and creaminess.
Using fresh corn provides the sweetest and most vibrant taste.
The salad keeps well in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American