Fresh Corn and Herb Pasta Salad | Nourished Existence

Fresh Corn and Herb Pasta Salad

Recipe adapted from Thug Kitchen


  • ½ cup of Each Herb: Green Onions, Cilantro, Dill (or Basil), and Parsley, Chopped
  • 4-5 Cloves of Garlic, Chopped
  • 6 tablespoons Red Wine Vinegar
  • 4 tablespoons Olive Oil
  • ½ teaspoon Lemon Zest
  • ¼ teaspoon Sea Salt
  • 1 pound of Pasta (Whole Wheat, Quinoa, Brown Rice, Whatever you like) *Use quinoa noodles for GF option
  • 1 crown Broccoli
  • 3 medium-sized Tomatoes
  • 2 ears of Raw Corn
  • Pepper To Taste
  • 1/2 Cup Shredded Parmesan or Mozzarella Cheese, If Desired *No cheese or dairy-free for Vegan option


  • Toss the herbs, garlic, vinegar, oil, lemon zest, and salt into a food processor or blender and blend until it looks like a sauce.
  • Cook the pasta according to the directions on the package. While the pasta cooks, cut up the broccoli into bite-sized pieces. You should get around 3-4 cups.
  • In the last 2 minutes of boiling the pasta, throw the broccoli in there.
  • After 1-2 minutes drain the pot, then run cold water over pasta and broccoli to keep the broccoli looking bright green. The broccoli should be cooked but still a little crisp.
  • Cut the raw corn off the cob and chop up the tomatoes into pieces about the size of a dime. Mix together the pasta, corn, tomatoes, and herb sauce in a big mixing bowl.
  • Add pepper to taste. If using cheese, add in now and toss.
  • You can serve this at room temperature but it can also chill in the fridge for a couple of hours.
  • Enjoy!

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2 Comments on Fresh Corn and Herb Pasta Salad

  1. Kristen
    April 24, 2014 at 12:20 am (4 years ago)

    Hi Amanda,
    Is it important that the corn be raw? Could you cook it slightly first?
    Thanks 🙂

    • Toned & Fit
      April 24, 2014 at 8:52 am (4 years ago)


      Do whatever makes your heart (and body!) happy. <3


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