Description
A refreshing and vibrant Caprese Pasta Salad with Corn that combines the classic flavors of Caprese salad with the heartiness of pasta and the sweetness of corn.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup fresh basil, chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, corn, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a vegan version, substitute mozzarella with vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Caprese Pasta Salad, Corn Salad, Italian Salad, Summer Salad