Pasta Salad with Corn, Tomatoes & Goat Cheese

Pasta Salad

with Corn, Tomatoes & Goat Cheese

30 MIN
$14.99 2-4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This late-summer pasta salad features orecchiette, whose shape is perfect for catching bites of sweet sautéed corn. You'll toss them with arugula, juicy tomatoes, and a jalapeño-lemon dressing for a vibrant kick, then top it all with creamy goat cheese and refreshing mint.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Pasta Salad with Corn, Tomatoes & Goat Cheese
Title
  • 2 ears Of Corn
  • 6 oz Orecchiette Pasta
  • 1 bunch Mint
  • 1 oz Goat Cheese
  • 1 Lemon
  • 1 Jalapeño Pepper
  • 2 tsps Honey
  • 2 oz Arugula
  • 4 oz Grape Tomatoes
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Pick the mint leaves off the stems. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Finley chop the pepper; thoroughly wash your hands immediately after handling. To the bowl of lemon juice, add the honey, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Cook the corn & serve your dish

Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. To the bowl of dressing, add the cooked pasta, cooked corn, halved tomatoes, and arugula; stir to combine. Serve the pasta salad topped with the goat cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

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Pasta Salad

1 Prepare the ingredients & make the dressing

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Pick the mint leaves off the stems. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Finley chop the pepper; thoroughly wash your hands immediately after handling. To the bowl of lemon juice, add the honey, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Cook the corn & serve your dish

Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. To the bowl of dressing, add the cooked pasta, cooked corn, halved tomatoes, and arugula; stir to combine. Serve the pasta salad topped with the goat cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!

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