Punched-Up Pasta Salad
Looking for a vibrant and flavorful lunch option? Try our Punched-Up Pasta Salad! This dish is a delightful medley of textures and tastes, featuring tender pasta spirals, crumbled feta cheese, sweet corn kernels, and the zesty kick of sun-dried tomatoes and lemon zest. With the addition of fresh veggies like cherry tomatoes, red onion, and celery, plus a surprising hint of green apple, this salad is both refreshing and satisfying. Perfect for a light lunch or a picnic treat, this pasta salad is easy to make and packed with flavor.
Servings
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Ready In:
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Calories:
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Good For:
Dinner
Ingredients
- 8 oz Block feta cheese, crumbled
- ¼ cup of extra-virgin olive oil
- Zest of 1 lemon
- 1/3 cup thinly sliced sun-dried tomatoes
- ¼ cup cider vinegar
- 8 oz Pasta spirals
- 2 ears corn
- 1 small red onion, diced
- 2 stalks celery, finely chopped
- 2 cups cherry or grape tomatoes, halved
- 1 green apple, peeled, cored, and diced
- 2 tablespoons fresh oregano
Salt and pepper
Directions
Step 1. In a medium bowl combine the feta cheese, olive oil, lemon zest, sun-dried tomatoes, and vinegar. Toss well and set aside.
Step 2. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions.
Step 3. Once the pasta is cooked, drain and rinse under cold water until cool. Let the pasta stand in the colander 5 minutes to drain any excess water. Toss the pasta once or twice during the time.
Step 4. While the pasta cooks and drains, prepare the corn. To remove the kernels from the corn, start by removing the husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn. Discard the cobs.
Step 5. When the pasta is ready, transfer it to a large bowl. Add the feta cheese mixture and toss well. Add the corn, red onion, celery, tomatoes, apple, and oregano. Toss well, then season to taste with salt and pepper.
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