Pasta Salad With Tomatoes And Corn Recipes

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PASTA SALAD WITH TOMATOES AND CORN



Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories     Salad     Pasta     Tomato     Quick & Easy     Lunch     Parmesan     Basil     Corn     Spring     Bon Appétit     San Francisco     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4-6 servings

Number Of Ingredients 8

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Steps:

  • Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

CREAMY CORN AND TOMATO PASTA SALAD



Creamy Corn and Tomato Pasta Salad image

Enjoy best-of-summer flavors all year long with this corn and tomato pasta salad in a sour cream-and-chive dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
8 ounces dried fusilli
1 1/2 cups frozen corn kernels, thawed
2 cups halved grape tomatoes
1/2 cup thinly sliced scallions

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. About 3 minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CORN AND TOMATO PASTA SALAD



Corn and Tomato Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

Kosher salt
1 pound farfalle
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Freshly ground pepper
2/3 cup extra-virgin olive oil
1 small shallot, finely chopped
1/2 teaspoon finely grated lemon zest
2 ears of corn, husked
2 cups assorted cherry tomatoes, halved or quartered if large
1/2 small bulb fennel, cored and sliced, plus 1/3 cup chopped fronds
1/2 cup fresh basil, roughly chopped
2 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
  • Meanwhile, whisk the vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the olive oil until thick and smooth. Whisk in the shallot and lemon zest.
  • Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool, then cut off the kernels.
  • Add the pasta, corn, tomatoes, fennel slices and fronds to the vinaigrette. Stir in the basil and season with salt and pepper; toss to coat. Gently fold in the goat cheese.

CORN PASTA WITH SUN-DRIED TOMATOES



Corn Pasta with Sun-Dried Tomatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 teaspoon coriander seeds, crushed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Freshly grated Parmesan

Steps:

  • In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
  • Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
  • Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES



Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 11

Kosher salt
1/2 pound fusilli pasta
1 cup chopped blanched asparagus
1 cup blanched corn kernels
1/2 cup chopped sun-dried tomatoes
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

CORN AND TOMATO PASTA SALAD



Corn and Tomato Pasta Salad image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
1 pound farfalle pasta
2/3 cup mustard vinaigrette (see directions)
1 small shallot, finely chopped
1/2 teaspoon finely grated lemon zest
2 ears of corn, husked
2 cups assorted cherry tomatoes, halved or quartered if large
1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds
1/2 cup fresh basil, roughly chopped
Freshly ground pepper
2 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
  • Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
  • Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
  • Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

CORN, TOMATO, AND BASIL PASTA



Corn, Tomato, and Basil Pasta image

Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 pound medium shell pasta
Coarse salt
1/4 cup extra-virgin olive oil
3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
2 1/2 cups corn kernels (4 to 5 ears)
Freshly ground pepper
1 large pinch red-pepper flakes
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley, leaves
1/4 cup freshly squeezed lemon juice
4 ounces ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
  • In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
  • In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

TOMATO CORN SALAD



Tomato Corn Salad image

Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues-red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 11

2-1/4 cups cooked fresh or frozen white corn, thawed
2-1/4 cups cooked fresh or frozen yellow corn, thawed
1 medium cucumber, diced
2 medium tomatoes, chopped
1/4 cup chopped red onion
1/4 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

  • In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CONTEST-WINNING TOMATO CORN SALAD



Contest-Winning Tomato Corn Salad image

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

Steps:

  • In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CILANTRO TOMATO CORN SALAD



Cilantro Tomato Corn Salad image

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Steps:

  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

CORN TOMATO SALAD



Corn Tomato Salad image

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Provided by SMITH8CLAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
½ red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

Steps:

  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  • In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g

PASTA WITH FRESH TOMATOES AND CORN



Pasta with Fresh Tomatoes and Corn image

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Provided by Simmi G

Categories     Side Dish

Time 30m

Yield 3

Number Of Ingredients 11

8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup whole corn kernels, cooked
4 tomatoes, chopped
½ cup chopped green onions
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh basil

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  • Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g

CORN PASTA SALAD



Corn Pasta Salad image

After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY



Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

  • Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  • Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  • Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  • Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  • In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

PASTA SALAD WITH TUNA, CORN AND CHERRY TOMATOES



Pasta Salad With Tuna, Corn and Cherry Tomatoes image

A recipe from Ricardo that I made today for DH and DS. For DS I used cubed cheddar and DH feta cheese.

Provided by Boomette

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

375 g fusilli
2 cups cherry tomatoes, halved (I used a large tomato, chopped)
the kernels of 2 cooked ears corn (2 cups)
1 cup feta cheese, diced (see note) or 1 cup pearl bocconcini (see note)
7 ounces flaked light tuna, drained
3 green onions, chopped
3 tablespoons olive oil
1 lime, juice of
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1 teaspoon sugar
salt and pepper

Steps:

  • In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
  • Serve immediately or refrigerate.
  • Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.

PASTA SALAD WITH PEAS AND CORN



Pasta Salad with Peas and Corn image

Great, easy summertime pasta salad with peas and corn. I promise you will be the hit of the party!

Provided by rharejr

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package wagon wheel pasta
1 (16 ounce) bottle ranch dressing
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
  • Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 37.1 g, Cholesterol 10.5 mg, Fat 21.2 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 411.7 mg, Sugar 4.8 g

SUNDRIED TOMATO, CORN AND BACON PASTA SALAD



Sundried Tomato, Corn and Bacon Pasta Salad image

I have not yet tried this recipe but it looks absolutely delicious. Anything with bacon makes me drool, even just reading the recipe! haha

Provided by deeleebee

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 slices bacon
1 lb gemelli pasta (corkscrew Pasta)
3 ears corn
1 (8 ounce) jar sun-dried tomatoes, Packed In Oil
1 garlic clove, Crushed And Minced
3 tablespoons parmesan cheese, grated

Steps:

  • Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side. Remove the bacon and place it on a paper towel-lined plate. Break the bacon into bite-sized pieces once it cools slightly.
  • When the bacon is about half-cooked, start boiling water in a medium-large pot. Once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
  • While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
  • After the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
  • When the pasta has finished cooking, drain it, then add it to the skillet with the corn. Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. Finally, add some diced fresh mozzerella and fresh basil.

Nutrition Facts : Calories 485.1, Fat 7.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 908.2, Carbohydrate 90.7, Fiber 8.5, Sugar 19.1, Protein 19.2

ORZO SALAD WITH CORN, TOMATOES, & BASIL



Orzo Salad With Corn, Tomatoes, & Basil image

Make and share this Orzo Salad With Corn, Tomatoes, & Basil recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, crushed
1 cup uncooked orzo pasta (rice-shaped pasta)
2 cups fresh corn kernels (about 4 ears)
2 cups chopped tomatoes
1/2 cup vertically sliced red onion
1/4 cup finely chopped fresh basil

Steps:

  • To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
  • To prepare salad, cook pasta according to package directions, omitting salt and fat.
  • Drain, and place in a large bowl.
  • Spoon half of dressing over pasta; toss to coat.
  • Cool to room temperature.
  • Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
  • Let stand 30 minutes.

FRESH CORN AND TOMATO FETTUCCINE



Fresh Corn and Tomato Fettuccine image

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husked
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.

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From ambitiouskitchen.com


TOMATO PASTA SALAD RECIPES | ALLRECIPES
Wonderful shrimp and pasta salad that satisfies the carb crave and is healthier than some of the other options we have these days. Great for backyard barbecue with friends or a quiet dinner inside with family. Serve chilled. Add vinegar for an extra tang! Feel free to add olives, peppers, or whatever veggies you love.
From allrecipes.com


CORN, TOMATO, AND AVOCADO PASTA SALAD. - HALF BAKED HARVEST
2018-08-06 2. Meanwhile, add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine. 3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado.
From halfbakedharvest.com


SUMMER TOMATO AND CORN PASTA SALAD - TINNED TOMATOES
2014-07-23 Shake off as much water as possible. 2. While that pasta is cooking whizz the basil and rapeseed oil into a dressing. Use scissors to snip the sunblush tomatoes in their jar, drain the corn and cut the fresh tomatoes in half. 3. Once the pasta is well drained, mix through the herb dressing and the pesto. 4.
From tinnedtomatoes.com


SUMMER PASTA SALAD WITH TOMATOES, CORN, AND PANCETTA
2019-08-29 4 ounces pancetta (diced) 1 clove garlic (finely minced) 4 ears of corn (removed from the cob) 2 cups cherry tomatoes (halved) 1 avocado (diced) 1 pound radiatore pasta (or your favorite short pasta) Instructions Mix. In a large bowl, mix together the basil, cheddar cheese, olive oil, lemon zest, lemon juice, and ½ cup of parmesan cheese.
From hungerthirstplay.com


BACON CORN TOMATO PASTA SALAD - TWO PEAS & THEIR POD
2017-08-09 When the pasta is done cooking, drain and rinse with cold water. Put the pasta in a large bowl. Add the chopped cooked bacon, tomatoes, corn, arugula, cheese, and green onions. Drizzle the dressing over the pasta salad and toss well. Season with salt and pepper, to taste. Serve. Note-the pasta salad will keep in the refrigerator for up to 2 days.
From twopeasandtheirpod.com


CORN PASTA SALAD - CRAZY FOR CRUST
2019-07-09 Spray with nonstick cooking spray. Grill the zucchini and squash about 3-5 minutes per side (depending on thickness). Cool then dice. Mix together tortelllini, diced squash and zucchini, diced bell pepper, tomatoes and corn. Place all dressing ingredinets in a mason jar. Cover and shake until emulsified.
From crazyforcrust.com


SUMMER VEGETABLE PASTA WITH PEPPERS & CORN | TINNED TOMATOES
2022-05-05 Add the cherry tomatoes, peppers and sundried tomato paste. Now add the balsamic vinegar and water and mix well, then cook gently. While the sauce is cooking, cook the pasta according to the packet instructions. Add the sugar snap peas and sweetcorn to the cooking pasta 2-3 minutes before the end of the pasta cook time.
From tinnedtomatoes.com


CORN AND TOMATO PASTA SALAD | BETTER HOMES & GARDENS
Let cool slightly. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and …
From bhg.com


TORTELLINI PASTA SALAD WITH TOMATOES, BASIL, & FRESH CORN
2014-05-24 In a large salad bowl, combine tortellini, sliced tomatoes, fresh corn kernels, fresh chopped basil, Parmesan cheese, and pepper. Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake vigorously. Pour over tortellini salad and gently mix all ingredients until well combined. Chill for several hours before serving. Notes
From fivehearthome.com


MEXICAN STREET CORN PASTA SALAD - GREAT GRUB, DELICIOUS TREATS
2022-05-08 Add fresh ears of corn and cook for 5-7 minutes. Drain and set aside to cool. Remove corn from the cob. In a large frying pan over medium heat, add 1 tablespoon of olive oil. Add corn, sprinkle with seasonings and cook until the corn is slightly brown. Remove from heat and let cool completely.
From greatgrubdelicioustreats.com


MEXICAN PASTA SALAD {AKA, FIESTA PASTA SALAD!} • FIVEHEARTHOME
2021-06-08 This recipe is super easy to throw together for all of your summer potlucks, picnics, parties, BBQs, and get-togethers. In fact, it couldn't get anymore straightforward! Boil the pasta. Thaw a bag of frozen sweet corn. Rinse and drain a couple cans of black beans. Chop up some tomatoes and cilantro. Shake together a fresh lime juice vinaigrette.
From fivehearthome.com


SALSA VERDE PASTA SALAD – ALLSPICE CULINARIUM
2022-05-05 Choosing a selection results in a full page refresh. Press the space key then arrow keys to make a selection.
From allspiceonline.com


SUMMERTIME PASTA SALAD RECIPE - COOKIE AND KATE
2015-06-15 Drain and return to pot. Set aside. Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit. To make the pesto, combine the herbs, jalapeño, lemon, garlic and salt in a food processor.
From cookieandkate.com


10 BEST BLACK BEAN CORN PASTA SALAD RECIPES | YUMMLY
2022-05-08 Corn and Black Bean Tortellini Salad The Slow Roasted Italian. English cucumber, avocado, corn, olive oil, salad dressing, cherry tomatoes and 12 more.
From yummly.com


MEXICAN TOMATO AND CORN SALAD - A FAMILY FEAST®
2022-03-02 Instructions. In a small bowl, mix lemon juice, lime juice, garlic, shallots, jalapeno, red onion, salt, pepper and cumin. Let sit on your counter for 30-60 minutes to soften the solids. Heat a cast iron skillet to high and add vegetable oil. …
From afamilyfeast.com


GRILLED TOMATO AND CORN PASTA SALAD RECIPE ~ MACHEESMO
2016-06-13 1) Cook bowtie pasta according to directions. Once cooked, drain and rinse with cold water to stop cooking. 2) Peel husk off of corn ears. Toss corn, tomatoes, and poblano with a drizzle of olive oil and season with salt and pepper. Grill veggies over HIGH heat until they are charred and blistered.
From macheesmo.com


FRESH CORN AND TOMATO PASTA SALAD - A KITCHEN ADDICTION
2020-06-01 In a large bowl, toss pasta with dressing. Stir in corn, onion, grape tomatoes, and feta until combined. Serve warm or refrigerate until ready to serve. Notes We preferred the salad cold after it had chilled for an hour to allow the flavors to blend. Recommended Products
From a-kitchen-addiction.com


AVOCADO PASTA SALAD WITH TOMATOES AND CORN - URBAN BLISS LIFE
2021-07-16 Step 1 - Cook the pasta according to package directions. Step 2 - While the pasta is cooking, make the sauce. To a blender or food processor, add the avocados, cilantro, lime juice, olive oil, and garlic cloves. Process until fully well blended. Step 3 - When the pasta is done cooking, drain and rinse briefly under cold water.
From urbanblisslife.com


EASY ORZO PASTA SALAD WITH ROASTED CORN
2015-07-03 Drain and set aside to cool. Add 1 tablespoons oil to a large skillet, add garlic and saute over medium-high heat,and cook for about 3 minutes. Add corn and saute 3 more minutes. Remove from heat and let cool. In a large bowl combine orzo, tomatoes and basil stir well. Then add in cooled corn and garlic mixture.
From tosimplyinspire.com


CORN PASTA SALAD WITH TOMATO AND AVOCADO – LAYLITA’S RECIPES
Mix the lemon juice, mustard, olive oil, salt and pepper in a small bowl or jar. Transfer the pasta and corn to a large salad bowl. Add the diced tomatoes, diced red onions, diced hot or sweet peppers, and chopped cilantro. Add the salad dressing and mix well. If serving immediately add in …
From laylita.com


HEALTHY SALAD RECIPES FOR WEIGHT LOSS
2022-05-11 Directions: In a small bowl, combine the mayonnaise, cilantro, water, scallion, lime juice, sugar, and chilli powder. Refrigerate until ready to use. Combine the beans, corn, tomatoes, bell pepper, and romaine lettuce in a large mixing basin. Serve the salad with the dressing tossing.
From ghc.health


10 BEST COLD TOMATO PASTA SALAD RECIPES | YUMMLY
2022-04-19 corn, orecchiette pasta, frozen peas, pepper, dried tomatoes and 8 more Sun-Dried Tomato Pasta Salad with Chickpeas Detoxinista dried oregano, cucumber, feta, red onion, pasta, sliced black olives and 8 more
From yummly.com


PASTA SALAD WITH TUNA, CORN AND CHERRY TOMATOES | RICARDO
Preparation In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper. Serve immediately or refrigerate. Note Variation
From ricardocuisine.com


ZUCCHINI AND CHERRY TOMATO SALAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PETITE PASTA SALAD WITH CORN, TOMATOES AND FETA - WASHINGTON POST
2010-08-18 Meanwhile, combine the tomatoes, corn, feta, chives, parsley, balsamic and red wine vinegars, oil and salt and pepper to taste in a large bowl. Toss to coat evenly; let sit for 10 minutes. Toss to ...
From washingtonpost.com


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Top Asked Questions

How do you Cook Pasta with tomatoes and corn?
Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
What is the best way to Cook Pasta salad?
This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy. Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside. In a large skillet, heat oil over medium heat.
How do you Cook Pasta with black beans and corn?
Place the cooked pasta and the rinsed black beans in a very large bowl. Thaw the corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add the tomatoes, jalapeños, and cilantro to the bowl, and pour about two-thirds of the dressing over top.
What kind of tomatoes do you put in a pasta salad?
Browse more than 120 recipes for pasta salads featuring tomatoes: diced tomatoes, cherry tomatoes, even sun-dried. Just remember to add the tomatoes right before serving, for best flavor.

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