Corny Tomato Pasta Salad

As much as we love this pasta salad, we also love how versatile the corn-and-tomato mixture is! You can stir it into a bowl of rice to make a rice salad, or serve it on its own as a gorgeous salad or salsa.

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Hands-on time:
45 minutes
   |   
Total time:
45 minutes
   |   
Makes
4
Servings

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Large bowl
Large spoon, for mixing

Ingredients

2 cups fresh raw corn kernels (3 to 4 ears), or 2 cups frozen corn kernels, thawed
4 large tomatoes, chopped or 2 pints (4 cups) cherry tomatoes, halved
1⁄4 cup chopped red onion
1⁄2 cup chopped fresh basil leaves or 1 tablespoon dried basil
2 tablespoons olive oil
1 tablespoon fresh lemon juice or vinegar (any kind)
1 garlic clove, peeled and minced
1⁄2 teaspoon kosher salt
1⁄2 pound whole-wheat pasta shapes (such as fusilli or penne), cooked, drained and cooled

Instructions

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the corn, tomatoes, red onion, basil, olive oil, lemon juice or vinegar, garlic, and salt in the bowl and mix well. Set aside for 30 minutes. (You can cook the pasta while the vegetables are sitting.)
  2. Add the pasta, and mix well.
  3. Serve right away.

TOP THIS

Add 1⁄2 cup shredded Parmesan or diced mozzarella when you stir in the cooked pasta.

OR ELSE

Want salsa or salad instead? Skip the pasta, cut the tomatoes the same size as the corn kernels, and, if you like, add a can of drained and rinsed black beans.
Don’t like onions? Leave them out! That’s what Kids Advisory Board member Toria Frederick does.