This Summer Corn and Basil Pasta Salad is a fantastic way to enjoy fresh ingredients all season long! With sweet corn, juicy cherry tomatoes, and fragrant basil, it’s the kind of dish that brightens up any meal.

Overcooked pasta, greasy texture from excess oil, and basil discoloration from heat exposure are common problems addressed in this Summer Bowtie Pasta Salad recipe.

Sometimes, finding the right summer dish can be tricky. You want something light and refreshing but also filling. This salad hits the mark. It’s quick to throw together in under 30 minutes, making it a go-to solution for busy days.

What I love about this recipe is how it keeps everything fresh and bright. You won’t end up with mushy pasta or greasy dressing here. Plus, you can easily whip up the dressing ahead of time, which saves you even more hassle.

Why You Will Love This Recipe

Fresh, Seasonal Ingredients , This pasta salad shines with sweet corn, juicy tomatoes, and fragrant basil, bringing that summer vibe straight to your plate.
Quick Preparation , You can whip this up in under 30 minutes, making it an easy choice for a last-minute meal or side dish.
Creamy Texture , The creamy dressing wraps around each bite, giving a satisfying texture that’s a real treat without feeling heavy.
Make-Ahead Friendly , You can prepare the dressing a few days early and assemble the salad just before serving, which makes life so much easier.

Ingredient Notes

Bowtie pasta: This shape holds the dressing really well, making every bite enjoyable. You can swap it for any pasta you like, though!
Fresh corn: It adds a lovely sweetness and crunch. Always pick ears with bright green husks; you can also use canned corn in a pinch, but it won’t be as fresh.
Cherry tomatoes: These little bursts of flavor bring brightness to the salad. Pick ones that feel firm and smell sweet; grape tomatoes work well too if you can’t find cherries.
Grated Parmesan cheese: It adds a nice creaminess. Go for freshly grated for the best flavor; if you need a dairy-free option, try nutritional yeast instead.
Fresh basil leaves: They’re key for that herbaceous kick! Look for vibrant, fragrant leaves; if basil’s not available, try using fresh parsley for a different twist.

Keep scrolling to the recipe card below for the full printable recipe!

Recipe Tips

If pasta starts sticking after rinsing, consider using just a drizzle of olive oil to help keep the pieces separate as they cool.
When preparing your pasta, salting the water generously helps to make sure the dish has enough flavor throughout.
If your basil dressing is turning brown, be cautious with processing time and avoid exposure to heat for the freshest color.
For the best color retention in basil, allow the pasta to cool entirely before adding any dressing to maintain the vibrant hue.
If you find your pasta salad lacks flavor, check that you are salting the water adequately to infuse the pasta with seasoning.

Serving Suggestions

Chill this bowtie pasta salad and serve it at summer picnics alongside grilled chicken or shrimp. Top with extra parmesan and fresh basil for added flavor before serving.
This pasta salad can also work as a base for other dishes or combined with protein sources like beans or tofu. Use it as a filling for wraps, or incorporate it into a larger salad for more variety.
Add a drizzle of balsamic vinaigrette or a squeeze of lemon juice before serving for an extra dimension. This finishing touch brightens the overall flavor and complements the ingredients nicely.

Storage Guidelines

To keep your bowtie pasta salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. Consume promptly for freshness.
Prepared Dressing: Keep the basil dressing in a sealed container in the refrigerator for up to 3 days. Shake well before use.
Freezing: For longer storage, freeze the salad in a freezer bag. It lasts up to 2 months. Thaw in the fridge overnight before serving.

Recipe Variations

You can use farfalle, rotini, or corkscrew pasta instead of bowtie pasta for a different pasta shape.
Add 1 tablespoon of lemon juice and 1 teaspoon of garlic powder to brighten the flavors.
Either mozzarella balls or crumbled feta cheese will add a contrasting texture and taste to your salad.
For larger servings, use 2 pounds of pasta, 8 ears of corn, and double the cheese and basil to maintain proportions.

Did you make this recipe? Scroll down to leave a star rating and review!

Summer Corn Pasta Salad with Tomatoes and Basil Dressing

PREP 10

COOK 20

TOTAL 1

Yield 4 people

Created by: Charlene Carey

This refreshing summer pasta salad combines sweet corn, cherry tomatoes, and fresh basil dressing for a vibrant dish perfect for picnics.

Print Recipe Pin Recipe

Course: Main, Salad

Cuisine: Vegetarian

Equipment

large stock pot
mini food processor
Chef’s knife
Cutting board
microplane grater
Mixing bowls
Silicone spatula

Ingredients

1 pound bowtie pasta (450 grams), kosher salt for pasta water
4 ears fresh corn
1 pound cherry tomatoes (450 grams) or grape tomatoes
1 cup grated parmesan cheese (100 grams)
2 cups fresh basil leaves (60 grams, loosely packed)
¾ cup extra virgin olive oil (180 milliliters)
2 tablespoons red wine vinegar (30 milliliters)
2 garlic cloves
1 tablespoon water (15 milliliters)
¼ teaspoon kosher salt

Instructions

Start by boiling a large pot of water, adding kosher salt once it is bubbling vigorously. Toss in the bowtie pasta and let it cook until it is al dente. Keep an eye on it and taste a piece as it approaches the cooking time to ensure it maintains that perfect bite and is not mushy.
Remove the kernels from the fresh corn ears, allowing them to tumble onto a cutting board. Grill them lightly until bright and slightly sweet, keeping the char to a minimum to retain that fresh taste. Avoid burnt bits as they can ruin the flavor.
In a mini food processor, blend fresh basil leaves, garlic cloves, red wine vinegar, and water. Drizzle in the olive oil as you pulse the mixture. Aim for a bright green color and a smooth texture, but do not over-process as this may cause the dressing to turn brown.
In a large bowl, toss the cooled pasta with your grilled corn and halved cherry tomatoes. Then, drizzle the basil dressing over everything. Ensure all ingredients are well coated; otherwise, flavor may not shine through. Be light-handed to keep the salad refreshing.
Sprinkle in the grated parmesan and add a touch more kosher salt to taste. Gently stir to maintain the salad’s beautiful appearance and prevent clumping. Taste as you go to avoid overpowering it with too much salt.
Let the salad chill in the fridge for about 30 minutes to allow the flavors to mingle. Enjoy it fresh and zesty, but take care to not let it sit for too long to avoid sogginess.

Notes

Refrigerate the assembled salad in an airtight container for a few hours before serving. The basil dressing can be made up to 3 days in advance.

Salting the pasta water generously ensures the dish has enough flavor. Use minimal olive oil to prevent the pasta from sticking together after rinsing. Keep basil dressing away from heat and do not over-process it to avoid brown discoloration.

Not applicable as the salad is enjoyed chilled.

Serve chilled at summer picnics. Pair with grilled chicken or shrimp. Top with extra parmesan and fresh basil for garnish.

Add diced avocado for increased creaminess. Incorporate grilled vegetables for a smoky flavor. Mix in olives for a Mediterranean twist.

To select fresh corn, look for ears with tightly arranged kernels and green husks. Substitute with frozen corn if fresh corn is not available; use 2 cups of frozen corn. For cherry tomatoes, use grape tomatoes based on preference.