Chicago Summer Corn and Tomato Pasta Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 15 min Serves 6 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Sprinkle 1/3 cup grated parmesan cheese on top and toss once more before serving chilled or at room temperature.

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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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