Chicago Summer Corn and Tomato Pasta Salad
A bright and fresh pasta salad combining sweet summer corn and ripe tomatoes, perfect for a picnic or outdoor movie night in the park. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, (from about 3 ears) fresh corn kernels, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 2 cups (from about 3 ears) fresh corn kernels
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup chopped fresh basil leaves
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup grated parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water to cool; set aside.
- Step 2: Heat a dry skillet over medium-high heat. Add 2 cups fresh corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly browned and fragrant. Remove from heat.
- Step 3: In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Add the cooled pasta, charred corn, 1 1/2 cups halved cherry tomatoes, and 1/2 cup chopped fresh basil to the bowl. Toss gently to combine.
- Step 5: Sprinkle 1/3 cup grated parmesan cheese on top and toss once more before serving chilled or at room temperature.
Frequently asked questions
How long does Chicago Summer Corn and Tomato Pasta Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicago Summer Corn and Tomato Pasta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Chicago Summer Corn and Tomato Pasta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicago Summer Corn and Tomato Pasta Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chicago Summer Corn and Tomato Pasta Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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