Easy Street Corn Pasta Salad with Feta and Lime Dressing is a bright, crunchy dish that comes together in under 40 minutes. The sweet golden corn kernels mingle with al dente rotini while creamy feta crumbles and a zesty lime vinaigrette coat every bite. It's a beginner friendly, pantry staple recipe that uses just a few fresh ingredients and requires only one pot. Pair it with my Easy Mediterranean Orzo Salad Recipe for Summer for a complete summer spread. Enjoy as a side, lunch, or meal prep staple for the whole family.
★★★★½ 4.5 (81 reviews)
Why You'll Love Easy Street Corn Pasta Salad with Feta and Lime Dressing – Quick Fresh Summer Side
Discover the Easy Street Corn Pasta Salad with Feta and Lime Dressing – a quick, homemade side packed with sweet corn, tangy lime, and creamy feta. Perfect for weeknight meals!
- Quick and easy – ready in less than an hour
- Fresh and vibrant flavors that wow the whole family
- Budget friendly using pantry staples and fresh produce
- Great for meal prep, leftovers stay crisp
Ingredients
- Rotini pasta: Any short pasta works, try farfalle for shape variation
- Corn: Fresh kernels are sweetest, frozen are convenient
- Feta cheese: Use quality Greek feta, can substitute with queso fresco
- Lime: Freshly squeezed juice gives bright acidity, bottled can be used in a pinch
Instructions
Step 1 Cook Pasta: Bring a large pot of salted water to a boil, add rotini and cook until al dente according to package, about 9 minutes. Drain and rinse under cold water to stop cooking.
Step 2 Prepare Corn and Veggies: While pasta cooks, heat a skillet over medium heat, add a drizzle of olive oil and sauté corn kernels for 3‑4 minutes until lightly charred. Transfer to a bowl and combine with cherry tomatoes and red bell pepper.
Step 3 Make Lime Dressing: In a small bowl whisk olive oil, lime juice, lime zest, honey, smoked paprika, salt and pepper until emulsified.
Expert Tips for Easy Street Corn Pasta Salad with Feta and Lime Dressing – Quick Fresh Summer Side
- Toast pumpkin seeds in a dry skillet for extra crunch.
- Use a microplane for fine lime zest to maximize flavor.
- If the salad seems dry, add a splash more olive oil before serving.
Easy Street Corn Pasta Salad with Feta and Lime Dressing – Quick Fresh Summer Side
Discover the Easy Street Corn Pasta Salad with Feta and Lime Dressing – a quick, homemade side packed with sweet corn, tangy lime, and creamy feta. Perfect for weeknight meals!
★★★★½ 4.5 (81 reviews)
Ingredients
Main Ingredients
- 8 oz rotini pasta
- 2 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
Seasonings & Flavor Boosters
- 2 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 1 tsp lime zest
- 1 tsp honey
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
Optional Toppings
- 2 tbsp toasted pumpkin seeds
- 1 avocado, diced
- Extra cilantro leaves for garnish
Instructions
How to Make Easy Street Corn Pasta Salad with Feta and Lime Dressing
- Step 1 Cook Pasta: Bring a large pot of salted water to a boil, add rotini and cook until al dente according to package, about 9 minutes. Drain and rinse under cold water to stop cooking.
- Step 2 Prepare Corn and Veggies: While pasta cooks, heat a skillet over medium heat, add a drizzle of olive oil and sauté corn kernels for 3‑4 minutes until lightly charred. Transfer to a bowl and combine with cherry tomatoes and red bell pepper.
- Step 3 Make Lime Dressing: In a small bowl whisk olive oil, lime juice, lime zest, honey, smoked paprika, salt and pepper until emulsified.
- Step 4 Assemble Salad: In a large mixing bowl combine cooked pasta, corn mixture, feta cheese and cilantro. Pour dressing over and toss gently to coat. Sprinkle toasted pumpkin seeds and extra cilantro on top before serving.
FAQs
Can I make Easy Street Corn Pasta Salad with Feta and Lime Dressing ahead of time?
Yes, assemble the salad up to a day ahead and keep it refrigerated; the flavors improve.
What’s the best substitute for feta cheese?
You can use queso fresco, goat cheese, or a mild crumbly cheese like ricotta salata.
How do I store leftovers?
Transfer to an airtight container and refrigerate for up to three days.
Why did my pasta turn out soggy?
Be sure to rinse the cooked pasta under cold water and drain well before mixing.