This Corn, Feta & Pesto Pasta Salad is the perfect summer twist on a pasta salad! Perfect for an easy side for a BBQ or add some protein to it for a complete meal!
Things felt weird with the 4th of July falling on a Wednesday this year and I feel like yesterday was the (actual) first day back from vacation. I made a quick trip down to Austin for my cousin’s baby shower and had a wonderful time catching up with family.
I also got to introduce my childhood bff to Thai (Madam Mam’s in Austin is forever my fave!) and it was so great to see her. I love those friendships that it doesn’t matter how long it’s been- you fall back into step like it was just yesterday.
I was reflecting on our friendship on the drive home- we’ve been friends my whole life. 25 years!
What’s more is that we’ve never ever had a fight. Except that one time my feelings were hurt in the sixth grade because I thought she had a new bff at her new school. I remember sitting on the couch with my mom telling her how upset I was! Haha. Life was easy when those were our biggest problems, right?
Okay- on to corn, feta & pesto pasta salad! I hope your Tuesday is short and your coffee is strong!
Corn, Feta & Pesto Pasta Salad
It took me 25 years to like pasta salad.
I used to be so against it- pasta? cold?
Somewhere along the way I decided to give it a shot and now I can’t get enough. This mozzarella pesto pasta salad is one of my favorites to make for summer BBQs, too! I made this summery version for a 4th of July cookout last week and I had to share it with y’all!
What You’ll Need
- Pesto (I make a ton in the summer using this recipe, flatten it in a ziplock and freeze it. That way you can break off any amount you need)
- Cherry or grape tomatoes
- Cucumber
- Sweet corn*
- Rotini pasta (Any shape will do, but something like rotini or wheels is better since the pesto can get in the crevices. Something like penne or elbows won’t hold sauce very well. I used Banza chickpea pasta here for some extra protein)
- Feta cheese
*My secret to sweet corn is always to get frozen sweet corn. The corn in a can just doesn’t taste as good in my opinion. You could also cut steam corn in the microwave and cut it off the cob, or grill corn before cutting it for a smoky flavor.
Both of those are extra effort so you know I’m going the frozen corn route (just be sure to thaw on a paper towel to remove excess moisture).
| Servings |
servings
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- 1 large cucumber
- 1 cup cherry tomatoes
- 1 cup sweet potato
- 1/2 cup feta cheese
- 2 tbsp pesto
- 4 oz pasta
Ingredients
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- If using frozen corn, measure out 1 cup and scatter on a paper towel to drain and come to room temperature. Set aside.
- Meanwhile, boil pasta according to package directions. Drain, toss with olive oil and set in the fridge to cool.
- Cut cucumbers into slices, then the slices into quarters. Then, halve the tomatoes.
- Combine pesto, pasta, tomatoes, cucumbers and corn in a large bowl until well combined. Gently fold in feta cheese.
- Chill a few hours before serving. Enjoy!
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