Roasted Tomato and Corn Summer Pasta Salad
Roasted Tomato and Corn Pasta Salad is an herby pasta dish made with the best summer produce. Tomatoes are roasted in garlic and combined with a light dressing to make a delicious pasta!
Servings: 8
Calories: 332kcal
Equipment
- 1 Saute Pan
- 2 Large Pots
- 1 Large Mixing Bowl
- 1 Microwavable Measuring Cup
- 1 Large Rimmed Baking Sheet
Ingredients
- ⅓ cup Extra Virgin Olive Oil plus 1 TBSP
- 10 oz Cherry Tomatoes
- 4 Garlic Cloves Chopped
- 2 Thyme Sprigs
- Salt and Pepper
- 1 lb Penne Pasta
- ½ cup Grated Parmesan Cheese
- 1 Juice of a Lemon
- Crushed Red Pepper Flakes
- 6 Ears Steamed Corn Kernels removed
- 2 Rosemary Sprigs Chopped
- 1 tablespoon Oregano Chopped
- ½ cup Basil Chopped
Instructions
- Add 1 tablespoon EVOO to a large sauté pan over medium heat. Add cherry tomatoes, garlic cloves and thyme. Season with salt and pepper. Cook, stirring often, until tomatoes have burst. Remove from heat.
- Cook pasta al dente. Drain pasta.
- Add EVOO, parmesan cheese, basil, rosemary, oregano, crushed red pepper and lemon juice to a large bowl. Stir to combine. Add hot pasta and stir to coat pasta with dressing.
- Stir in corn and tomatoes with juice.
Nutrition
Serving: 8g | Calories: 332kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg