Roasted Corn & Burst Tomato Pesto Pasta Salad
There’s something about a really good pasta salad that always hits the spot, and this one is packed with all the best summer flavours. This Roasted Corn & Burst Tomato Pesto Pasta Salad starts with sweet corn and juicy cherry tomatoes that get roasted until golden and caramelized, giving the whole dish so much more flavour than using them raw.
The pesto does most of the heavy lifting here: you just loosen it up with a squeeze of lemon and a splash of pasta water, then toss it right into the pasta. There’s no complicated dressing and I promise you won’t need to take out your blender.
It’s finished with mozzarella pearls for a touch of creaminess, minced red onion, and plenty of fresh basil. This is the kind of pasta salad that works for everything: easy lunches, weeknight dinners, meal prep, or bringing something really good to a BBQ.
If you’re looking for more pasta salad inspiration:
- Bruschetta Pasta Salad
- Roasted Brussel Sprout Pasta Salad
- Elote Pasta Salad
- Toasted Orzo Pasta Salad with Greens, Burrata & Garlic Breadcrumbs
- Broccoli Caesar Pasta Salad
- High Protein Pasta Salad with Lemon Pepper Vinaigrette
- Cowboy Caviar Pasta Salad
Why You’ll Love this Recipe:
- Fresh summer flavours: Sweet roasted corn and juicy tomatoes make every bite incredible.
- Easy but elevated: Roasting the vegetables adds so much flavour without adding much extra work.
- Perfect for making ahead: It holds up well in the fridge, making it great for meal prep, BBQs, or parties.
- A guaranteed crowd-pleaser: It’s simple, colourful, and easy to serve alongside any summer meal.
Prep for Roasted Corn & Burst Tomato Pasta Salad:
- Slice the kernels off all of the cobs of corn.
- Slice the cherry tomatoes into halves or quarters.
- Mince the red onion. You can place it in ice water for 15 minutes to mellow out the flavour, if you prefer.
- Rinse the fresh basil.
How to Make Roasted Corn & Burst Tomato Pasta Salad:
Step One:
Preheat the oven to 425°F.
Step Two:
On a parchment-lined baking sheet, add the corn on one side and the cherry tomatoes on the other. Drizzle with olive oil, then season with salt, garlic powder, and black pepper. Toss to coat. Roast for 20-25 minutes, stirring halfway through, until the corn is golden and the tomatoes are softened and lightly blistered.
Step Three:
Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Set aside ¼ cup of the starchy pasta water before draining. Drain and rinse with cold water to stop the cooking. Add to a large bowl and toss with a small drizzle of olive oil to prevent sticking.
Step Four: Make the Dressing
Stir together the pesto and lemon juice. Add a splash of the reserved pasta water, if needed, to reach your desired dressing consistency. Taste and season with salt and pepper. Pour the dressing over the pasta and toss well to coat.
Step Five: Assemble the Salad
Add the roasted tomatoes, roasted corn, red onion, a few sprigs of fresh basil, and mozzarella pearls. Toss until everything is evenly combined.
Step Six:
Season to taste and serve immediately or refrigerate until ready to serve!
Substitutions for Roasted Corn & Burst Tomato Pasta Salad:
Ditalini: I used ditalini rigati but any small pasta shape works!
Fresh corn: If fresh corn isn’t in season, substitute it for 1 cup of thawed frozen corn or canned corn, then roast the same way until golden.
Tomatoes: A few diced plum tomatoes can be swapped in for cherry/grape tomatoes.
Red Onion: A minced shallot can also be used for this recipe or even scallions.
Mozzarella pearls: Fresh chopped mozzarella works too, or you can swap in another soft cheese like feta or goat cheese.
Basil: Any fresh herbs you like work here (try Italian parsley, dill, or even mint).
How to Store Roasted Corn & Burst Tomato Pasta Salad:
Store the pasta salad in an airtight container in the fridge for up to 4 days.
I like prepping into small containers to grab for quick lunches. Right before eating the leftovers, I like to mix in a drizzle of olive oil & a touch of lemon juice to freshen it up!
This pasta salad is already my summer bbq go-to. Tag me on social if you try it out, @britacooks! xx
Roasted Corn & Burst Tomato Pesto Pasta Salad
Ingredients
- 4-6 ears of corn kernels sliced off
- 2 cups cherry tomatoes halved/quartered
- 2 tbsp olive oil
- Kosher salt & black pepper
- 1 tsp garlic powder
- ¼ red onion minced (option to soak in ice water to mellow out for 15 min)
- 1 cup mini mozzarella pearls
- ¼ cup pesto homemade or store-bought
- Juice of 1/2 lemon
- 1 lb ditalini
- ¼ cup reserved pasta water
- Fresh basil
Instructions
- Preheat the oven to 425°F.
- On a parchment-lined baking sheet, add the corn on one side and the cherry tomatoes on the other. Drizzle with olive oil, then season with salt, garlic powder, and black pepper. Toss to coat. Roast for 20-25 minutes, stirring halfway through, until the corn is golden and the tomatoes are softened and lightly blistered.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Set aside ¼ cup of the starchy pasta water before draining. Drain and rinse with cold water to stop the cooking. Add to a large bowl and toss with a small drizzle of olive oil to prevent sticking.
- Make the Dressing: Stir together the pesto and lemon juice. Add a splash of the reserved pasta water, if needed, to reach your desired dressing consistency. Taste and season with salt and pepper. Pour the dressing over the pasta and toss well to coat.
- Assemble the Salad: Add the roasted tomatoes, roasted corn, red onion, a few sprigs of fresh basil, and mozzarella pearls. Toss until everything is evenly combined.
- Season to taste and serve immediately or refrigerate until ready to serve!
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