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Summer Pasta Salad

Summer pasta salad with crisp greens, red cherry tomatoes, and corn tossed in a bright citrus vinaigrette. This method keeps the pasta tender but not mushy, with crunchy textures for a satisfying bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz small pasta shapes Cook until just tender so it stays firm in the salad.
Salad vegetables
  • 6 cherry tomatoes Halve or quarter for juicy, bite-size pieces.
  • 1 cup corn kernels Use thawed frozen corn or lightly charred fresh corn.
  • 4 baby spinach Use crisp greens for the best contrast.
Citrus vinaigrette
  • 1 cup olive oil Start with a little less if you prefer a lighter dressing.
  • 1 tbsp lemon juice Adds bright acidity; adjust to taste.
  • 1 tbsp orange juice Gives a sweet-citrus balance.
  • 1 tsp Dijon mustard Helps emulsify the vinaigrette.
  • 1 tsp honey Optional; use to round out the citrus.
  • 1 tsp kosher salt Season pasta water and final salad.
  • 0.5 tsp black pepper Freshly ground for best flavor.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the pasta
  1. Bring a Dutch oven filled with salted water to a boil, then add the small pasta shapes and cook until just tender, 25-35 minutes. Stir occasionally so the pasta doesn’t stick.
  2. Drain the pasta and spread it on a sheet pan to cool slightly for 5-10 minutes. This helps keep the salad from getting soggy.
Warm the corn (optional but recommended)
  1. In the same Dutch oven, heat the corn over medium-high until warmed through, 3-5 minutes. Stir so the corn heats evenly.
Make the citrus vinaigrette
  1. Whisk olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and black pepper until smooth. Taste and adjust seasoning before tossing.
Toss and serve
  1. In a large bowl, toss the cooled pasta with the warm corn and cherry tomatoes. Coat everything so the vegetables glisten with the vinaigrette.
  2. Add baby spinach and toss just until the greens wilt slightly, 1-2 minutes. Serve right away for the best crunch.

Notes

Prep ingredients ahead for faster cooking. To store, keep the salad in an airtight container in the fridge for up to 3 days; toss again right before serving to refresh the texture. Freezing is not recommended because the greens and tomatoes break down. For a lighter option, use part-skim cheese-style alternatives only if replacing creamy add-ins (this recipe is naturally lighter without them), or reduce olive oil to 3/4 cup for a lower-calorie vinaigrette.