Pasta Salad with Veggies and Corn in a white bowl

Pasta Salad with Veggies and Corn

Simple and delicious pasta salad is a great side dish for barbecues and brunches. Made with oil and vinegar, this pasta salad is great served cold or at room temperature. 
Course Side Dish
Cuisine American
Keyword pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 427kcal
Author angelakallison
Cost 8


  • 1 pound rotini pasta
  • 2 cups corn kernels fresh, frozen, or canned work
  • 6 stalks celery, diced
  • 1/4 cup red onion, diced
  • 2 orange bell peppers, diced
  • 1 English cucumber, diced and seeded
  • 2 cups cherry tomatoes, halved


  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons dijon mustard
  • 5 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano


  • Bring a large pot of water to a boil. Add in the rotini and cook until al dente, about 8 minutes. Drain and set aside. 
  • To make dressing, whisk together all dressing ingredients until well combined. 
  • In a very large bowl combine pasta, corn, celery, onion, bell peppers, cucumber, and cherry tomatoes. Pour half of dressing over salad and toss to combine. Add more dressing if desired or serve alongside pasta salad. 


This is a great recipe to make up to a day in advance. Toss with half of the dressing, refrigerate, then toss with additional dressing before serving if desired.