We needed a light and healthy side to go with our grilled chicken breast and honey mustard sauce for our Mother’s Day lunch. After scouring the pantry and freezer for some staples, this pasta salad came together in a snap. The combo of corn and tomatoes screams summer, which we are definitely ready for! We are all for making our own salad dressings, but sometimes it’s so nice to just open and pour! Brianna’s French Vinaigrette was perfect on this salad. It was bold enough to hold up the to flavor of the whole wheat pasta but not over power the other ingredients.
Pasta Salad with Tomatoes and Corn
1 pound whole wheat rotini pasta
1 pound frozen corn
4 roma tomatoes, chopped
3 scallions, sliced
4 oz. colby jack cheese, diced
1 bottle Brianna’s French Vinaigrette
Cook pasta according to package directions. Adding corn during last 3 minutes of cooking time. Drain pasta and corn and rinse with cold water. Place in a large bowl. Add tomatoes, scallions, and cheese. Top with vinaigrette and toss until all ingredients are combined and coated with the dressing. Refrigerate until ready to serve.