Summer Corn Goat Cheese Pasta Salad

As much as I love love love fall, I have three words to say to the world

IT’S STILL SUMMER.

Fall doesn’t officially start until September, though. We did have the most beautiful fall-like weather this weekend through Monday. We even turned on our new fireplace, and I was in heaven!! Nevertheless, while summer is still hanging around, I thought I’d post my favorite pasta salad since they are the quintessential summer side.

From BBQs to pool parties, bringing pasta salad is never wrong. They are also great to bring to tailgates since we are now in football season!

This roasted corn + goat cheese pasta salad is jam-packed with SO MANY GOOD THINGS like… roasted corn, goat cheese, cherry tomatoes, bell peppers, red onion, jalapeños, cilantro, and my favorite pasta company’s NEW spinach farfalle pasta!

I’ve posted on here about Al Dente pasta before, and I’m back to tell you about it again because… remember how I said that they only make flat pastas?! WELL, THAT’S NOT TRUE ANYMORE.

After 37 years of rolling out pasta, Al Dente has now introduced brand new pasta shapes! Collectively named “Piccolo Pasta”, they are made by first mixing cage-free eggs and durum wheat sourced directly from farmers.

The dough is then rolled out, cut, and formed into three shapes: Turmeric Pinchetti (little pinches), Egg Bonnetti (little bonnets), and Spinach Farfalletti (little butterflies). Piccolo means “little” in Italian, but these little shapes are big in flavor!

Like all Al Dente pastas, these babies cook in record time, only 5 minutes! Al Dente might be local to me, BUT you can buy all their amazing products online and have them shipped anywhere!

Ready for the recipe?!

INGREDIENTS

• 3 cups frozen corn, thawed
• 2 ½ tablespoons olive oil, divided
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• several healthy pinches of fine sea salt and black pepper, divided
• 14 oz Al Dente Spinach Farfalle, cooked according to package instructions, then cooled to room temperature
• 2 yellow or red bell peppers; cored, seeded, and diced
• ½ medium red onion, diced
• 2 jalapeños; cored, seeded, and finely diced
• 1 bunch cilantro, minced (leaves only)
• 16 oz cherry tomatoes, halved
• 2 limes, zest, and juice
• 10.5 oz crumbled goat cheese

How to make Corn Goat Cheese Pasta Salad

Step 1:

Heat ½ tablespoon olive oil in a large skillet over medium heat. Once oil is hot, add the thawed corn, chili powder, ground cumin, and a healthy pinch of fine sea salt and pepper, then stir to coat using a wooden spoon. Cook, stirring occasionally, until corn is slightly charred – about 6-8 minutes. Remove from the heat, then allow the corn to cool slightly.

Step 2:

Add cooked pasta, bell peppers, onion, jalapeños, cilantro, cherry tomatoes, lime zest and juice, goat cheese, remaining 2 tablespoons olive oil, and cooked corn to a large mixing bowl. Toss until well combined, then season with sea salt and black pepper to your liking… enjoy!

KITCHEN EQUIPMENT NEEDED

• Large skillet
• Mixing bowl
• Pasta pot
• Cutting board
• Sharp knife
• Zester or grater
• Citrus juicer (or your hands!)
• Wooden spoon
• Large mixing spoon

WHAT TO EAT WITH THIS SUMMER CORN GOAT CHEESE PASTA SALAD

This Summer Corn Goat Cheese Pasta Salad became the unexpected star of our backyard lunch last Sunday. As a mom of two, always chasing a balance between “quick” and “crowd-pleasing,” this dish hit the spot.

I gave it a little twist with chopped jalapeños and a sprinkle of cumin, just enough kick without complaints from the kids. We served it alongside our favorite Wonton Nacho Cups, crunchy and gone in minutes.

And for dessert? My trusty Toasted Coconut Bran Muffins. Not too sweet, but just right with a bit of almond milk instead of applesauce this time. It was one of those meals where everyone had seconds and no one asked for ketchup. Total mom win.

Let’s be honest, can you even call it summer without ice cream? This Vanilla Ice Cream is the real MVP of sunny days.

FAQ

What is summer corn goat cheese pasta salad made of?

It’s made of cooked pasta, corn, bell peppers, red onion, jalapeños, cherry tomatoes, lime, cilantro, and crumbled goat cheese, with some olive oil and spices.

What does corn goat cheese pasta salad taste like?

The goat cheese makes it creamy, the corn adds sweetness, and the lime gives it a zing.

Can I use fresh corn instead of frozen?

Yes.

Is this dish spicy?

It has jalapeños, but you can make it less spicy.

Can I make this pasta salad ahead of time?

Absolutely.

Can I use a different pasta?

Sure, any pasta shape works well.

How do I store the leftovers?

Put the salad in a container with a lid and keep it in the fridge.

What can I use instead of goat cheese?

Try feta cheese or even shredded mozzarella.

Can I skip the cilantro?

Yes.

Is it served hot or cold?

This pasta salad is best served cold.