Summer corn pasta salad with tomatoes is light, fresh, and quick! The sweet corn and cherry tomatoes are balanced by the salty, creamy parmesan cheese and bright basil dressing that gets up in the crooks and crannies of the bow tie pasta. Ready in about 30 minutes, and you can make the dressing ahead!
Is there anything easier and more delicious than summer corn cut right off the cob? I don't think so!
I use fresh corn this way in my corn avocado mango salad and when I make this blistered shishito and corn salad, so why not apply this technique to pasta salad?!
To keep things tasting the fresh-iest fresh possible, let's use my basil vinaigrette dressing, then we'll load it all up with parmesan cheese. Like you do. It's summer on a plate.
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Summer corn pasta salad ingredients
- Fresh corn: Fresh corn is going to be sweet, juicy and crisp. No cooking, just slice it right off the cob. I'll show you how to cut corn off the cob my favorite way, with the least fuss and mess!
- Cherry tomatoes or grape tomatoes: Either will work here, cherry tomatoes tend to be a little more delicate, so if you're using those, stir a bit more gently when you're mixing everything together.
- Bow tie pasta or other short noodle: I love bowtie pasta here because the dressing and cheese get up in all the crannies of the noodle. You could try other small pasta like orecchiette or small shells.
- Parmesan cheese: This will add a salty, creamy bite without overpowering the other ingredients. I always recommend buying a block and grating it yourself for the best flavor and texture.
- Fresh basil, red wine vinegar, olive oil, garlic, salt: This is all you need to make the basil dressing!
*Ingredients with measurements are listed in the recipe card below.
How to make pasta salad with corn and tomatoes
Step 1: Cook and rinse pasta
Place a large pot of heavily salted water over high heat and bring to a full, rolling boil. Add the pasta and boil as directed by package instructions, until the noodles are al dente.
Drain the pasta and rinse under cold water, gently moving the noodles around to cool the ones in the middle and on the bottom. Drizzle with a small amount of olive oil and toss to coat. Set aside to finish cooling.
Step 2: Cut the corn and tomatoes
To cut the corn, stand it up on the stem end on a slightly damp kitchen towel. Place the thickest part of the knife blade at the top of the cob, then let the knife fall down the cob toward the tip of the knife. Using the full length of the knife like this is much easier than trying to jam the center of the knife down the cob.
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Cut the tomatoes in half and set aside.
Step 3: Make the basil dressing
Use a microplane grater to grate the garlic. Combine the basil, olive oil, red wine vinegar, water, garlic, and salt in a small food processor or blender and pulse until the dressing is smooth.
Step 4: Assemble the pasta salad
Transfer the pasta to a large mixing bowl. Add about half the dressing and stir to coat, add more if necessary. Then add the parmesan cheese and stir together.
Stir in the corn until incorporated, then add the tomatoes and stir very gently (to keep the seeds from spilling out all over the pasta salad.) Serve immediately topped with fresh basil, or refrigerate until ready to serve.
Let the pasta cool before adding dressing!
Heat causes basil to discolor and turn black. If you add the dressing while the pasta is still hot, it will lose that bright green color. It will taste fine, but it won't be as pretty.
Expert tips
- Don't use a pasta noodle with a hole in it: The hole in pasta like penne or macaroni is for sauce to get up in there. We don't have sauce here, we just want the basil dressing to cling to the outside of the noodle.
- You need a LOT of salt for pasta water: This step is so important. Salting the pasta water really is the key difference between a pasta salad that is bliss and a pasta salad that is bland. Remember we are not seasoning the corn or tomatoes, so the noodles need to carry that balance of salt throughout the dish.
- Don't use too much olive oil on the pasta: After you rinse the pasta, use as little olive oil as possible to keep it from sticking together as it continues to cool. If you use too much, the pasta won't be able to absorb the basil dressing, it will just slide off.
More pasta recipes
Debra's Details: This is the summer-iest tasting pasta salad and really easy!
- Corn, tomatoes, basil... how much more summer can you get?
- Just a few fresh ingredients + pantry pull.
- Ready in about 30 minutes.
- Make the dressing up to 3 days ahead.
Recipe
Summer Corn Pasta Salad with Tomatoes and Basil Dressing
Equipment
Ingredients
Pasta salad
- 1 pound bowtie pasta (see note)
- kosher salt for pasta water
- 4 ears fresh corn
- 1 pound cherry tomatoes (or grape tomatoes)
- 1 cup grated parmesan cheese
Basil Dressing
- 2 cups fresh basil leaves (loosely packed)
- ¾ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves
- 1 tablespoon water
- ¼ teaspoon kosher salt
Instructions
- Place a large pot of heavily salted water over high heat and bring to a full, rolling boil. Add the pasta and boil as directed by package instructions, until the noodles are al dente.
- Drain the pasta and rinse under cold water, gently moving the noodles around to cool the ones in the middle and on the bottom. Drizzle with a small amount of olive oil and toss to coat. Set aside to finish cooling.
- To cut the corn, stand it up on the stem end on a slightly damp kitchen towel. Place the thickest part of the knife blade at the top of the cob, then let the knife fall down the cob toward the tip of the knife. Using the full length of the knife like this is much easier than trying to jam the center of the knife down the cob.
- Cut the tomatoes in half and set aside.
- Use a microplane grater to grate the garlic. Combine the basil, olive oil, red wine vinegar, water, garlic, and salt in a small food processor or blender and pulse just until the dressing is smooth, don't overdo it. (see note)
- Transfer the pasta to a large mixing bowl. Add about half the dressing and stir to coat, add more if necessary. Then add the parmesan cheese and stir together. (see note)
- Stir in the corn until incorporated, then add the tomatoes and stir very gently (to keep the seeds from spilling out all over the pasta salad.) Serve immediately topped with fresh basil, or refrigerate until ready to serve.
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Notes
- You will might have extra dressing: It depends on your taste, the type of noodle you're using, the size of the tomatoes, etc. So start with half, then add more if necessary. You don't want to add too much right off the bat because you can't go back!
- Two things will turn basil in the dressing black: Over processing and adding it to hot pasta. They are both heat related. The blades of a blender or food processor can get hot, so only pulse until it reaches the proper texture, don't let the blades run endlessly. And let the pasta cool before you incorporate the dressing.
- Don't use a pasta with a hole in it: The hole in pasta noodles like penne or macaroni is for sauce to get up in there. We don't have sauce here, we just want the basil dressing to cling to the outside of the noodle. If you can't find bow tie, try orecchiette or small shells.
- You need a LOT of salt for pasta water: This step is so important. Salting the pasta water really is the key difference between a pasta salad that is bliss and a pasta salad that is bland. Remember we are not seasoning the corn or tomatoes, so the noodles need to carry that balance of salt throughout the dish.
- Don't use too much olive oil on the pasta: After you rinse the pasta, use as little olive oil as possible to keep it from sticking together as it continues to cool. If you use too much, the pasta won't be able to absorb the basil dressing, it will just slide off.
- Make ahead: The basil dressing can be made up to 3 days ahead. The salad can be assembled and refrigerated for a few hours before serving.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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