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Ingredients
Scale
- ½ pound rotini pasta, uncooked
- 2 cups cherry tomatoes, halved
- 2 cups corn kernels (thawed from frozen, grilled, or canned and drained)
- ½ cup kalamata black olives, halved
- ¼ cup fresh herbs (basil, parsley, or mint), chopped
- ½ cup feta cheese, crumbled
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Boil a pot of salted water and cook the rotini pasta until al dente, about 8-10 minutes.
- Drain the pasta and rinse it under cold water.
- In a large bowl, combine the cooled pasta, cherry tomatoes, corn, olives, herbs, and feta.
- In a smaller bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, seasoning, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine. Serve immediately or refrigerate until ready.
Notes
Customize with different herbs such as mint or parsley.
Make ahead for best flavor development in the fridge.
Use fresh corn when in season for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
- Cholesterol: 15