Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn

A Light, Flavor-Packed Pasta That Tastes Like Summer in a Bowl

You know those meals that feel like sunshine on a plate? That’s exactly what Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn delivers. It’s bright, colorful, and bursting with flavor—like your favorite farmer’s market all tossed together in one bowl. Sweet cherry tomatoes, smoky roasted red peppers, and juicy corn come together with tender pasta in a dish that’s as easy to make as it is to love. Whether you serve it warm or cold, this is one of those recipes that screams “make me again!”

Trust me—this one’s not just a meal, it’s a mood.

Why You’ll Love Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn

Here’s why this pasta deserves a spot in your weekly rotation:

Fresh and Flavorful: The sweet-salty balance of summer produce makes every bite sing.

Quick and Easy: Minimal effort, big payoff. Perfect for weeknights or last-minute guests.

Versatile: Serve it warm for dinner, or chilled as a picnic-perfect pasta salad.

Budget-Friendly: Uses pantry and fridge staples, no fancy ingredients required.

Vegetarian-Friendly: A hearty, satisfying meatless main that everyone can get behind.

Ingredients in Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn

Let’s talk about the simple ingredients that make this dish shine:

Pasta

Use your favorite shape—penne, farfalle, or fusilli hold the sauce and veggies beautifully.

Cherry Tomatoes

Bursting with sweetness and color, they add freshness and juiciness.

Roasted Red Peppers

Smoky, slightly sweet, and super flavorful. Jarred ones make this extra easy.

Corn Kernels

Sweet, crisp, and just the right touch of texture. Fresh, frozen, or canned all work great.

Garlic

Adds depth and a savory backbone to the sauce.

Olive Oil

For sautéing and drizzling—a good-quality extra virgin oil goes a long way.

Fresh Basil

Torn or chopped, it adds a pop of brightness and that unmistakable summer aroma.

Parmesan Cheese (Optional)

A little salty, nutty finish if you’re feeling extra.

Salt and Pepper

Simple seasoning to make all the ingredients shine.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get this delicious, sunshine-packed pasta on the table:

Cook the Pasta

Boil your pasta in salted water according to package directions until al dente. Drain and set aside.

Sauté the Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

Add the Veggies

Toss in the cherry tomatoes and cook until they begin to blister and soften, about 3–4 minutes. Add roasted red peppers and corn, and cook for another 2–3 minutes until heated through.

Toss with Pasta

Add the cooked pasta to the skillet and toss everything together. Drizzle in a little more olive oil if needed, and season with salt and pepper to taste.

Finish with Basil

Remove from heat and stir in fresh basil. Add grated Parmesan if using.

Serve and Enjoy

Serve warm or chilled—either way, it’s going to be delicious!

Nutrition Facts

Servings: 4
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn

Here are a few tasty ways to enjoy this versatile dish:

Warm & Cozy: Serve straight from the skillet with extra basil and a sprinkle of cheese.

As a Pasta Salad: Chill it down and serve it cold for a refreshing summer lunch or picnic side.

With Protein: Add grilled chicken, shrimp, or chickpeas for a more filling main.

Family-Style: Serve in a big bowl for sharing, garnished with fresh herbs and lemon zest.

Additional Tips

Use Fresh Corn if Available: Cut it right off the cob for maximum sweetness and texture.

Make It Creamy: Stir in a dollop of ricotta or a splash of cream for a richer sauce.

Spice It Up: Add red pepper flakes or a dash of hot sauce for a kick.

Store Leftovers: Keeps well in the fridge for up to 3 days—perfect for meal prep.

Double the Recipe: It’s great for crowds and potlucks!

FAQ Section

Q1: Can I use frozen or canned corn?
A1: Absolutely! Just drain canned corn or thaw frozen corn before using.

Q2: What pasta shape works best?
A2: Short pasta like penne, fusilli, or rotini is ideal—they grab onto all the good stuff.

Q3: Can I make this dish vegan?
A3: Yes—just skip the Parmesan or use a vegan cheese alternative.

Q4: Can I make it ahead?
A4: Totally! It tastes great cold or at room temperature, so feel free to prep in advance.

Q5: How do I store leftovers?
A5: Store in an airtight container in the fridge for up to 3 days.

Q6: Can I add more veggies?
A6: Of course! Zucchini, spinach, or even sautéed mushrooms would be delicious here.

Q7: Can I use sun-dried tomatoes instead of cherry tomatoes?
A7: Yes! They’ll give a deeper, richer flavor—just chop them finely and sauté briefly.

Q8: What protein pairs best with this?
A8: Grilled chicken, shrimp, or even white beans work wonderfully.

Q9: How do I make it gluten-free?
A9: Use your favorite gluten-free pasta—just follow package instructions carefully.

Q10: Can I serve it cold as a pasta salad?
A10: Absolutely! Just chill and maybe add a splash of olive oil or a squeeze of lemon before serving.

Conclusion

Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is the kind of dish that feels fancy enough for a dinner party but easy enough for Tuesday night. It’s fresh, satisfying, and endlessly customizable. Whether you serve it hot, cold, or somewhere in between, it’s bound to become a go-to in your kitchen. Grab a fork—you’re going to love this one!

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