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Tomato and Corn Pasta

A simple, tasty salad seasoned with vinegar and basil. Perfect for barbeques, potlucks, and camping.
Author: Ginger



  • 8 oz. package pasta gluten free if desired
  • 1 cup corn kernels equal to two ears of corn
  • 8 oz. cherry or grape tomatoes halved or quartered (I used heirloom variety)
  • 1 Tbsp. fresh basil chopped
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp. onion powder or 1/4 cup sliced green onion
  • salt and pepper to taste
  • non vegan 1/2 cup crumbled feta cheese.



  • Boil pasta according to package directions. Drain and allow to cool.
  • In a large serving bowl, combine all ingredients and toss gently to combine.