Gluten-Free Sweet Corn and Tomato Pasta Salad with a Red Wine Vinaigrette

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Tis the season for sweet summer corn, and we’re taking full advantage of it with this quick-and-easy pasta salad recipe. While we love a good corn-on-the-cob recipe, what we love even more is combining the season’s bright and flavorful veggies to create a vibrant summer dish! Plus, this vegetable pasta dish can be ready to enjoy in just 15 minutes and with our protein pasta, you’ll be packing in 25g of plant-based protein in every serving.


Sweet Corn and Tomato Pasta Salad with a Red Wine Vinaigrette

  • 1 box Ancient Harvest Protein Green Lentil Penne Pasta
  • 1 cup cherry tomatoes, halved
  • 2 ears of corn, cooked with kernels sliced from the cob
  • ¼ cup basil leaves, thinly sliced
  • 2 tablespoons grated Parmesan cheese
    Freshly ground black pepper

Light Vinaigrette Dressing:

  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • ½ lemon, juiced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon basil, minced
  • 1 clove garlic, minced



  1. Cook pasta according to package instructions. Drain and rinse with cold water to stop the cooking process.
  2. In a large bowl, combine tomatoes, corn kernels, basil and Parmesan. Add cooled noodles and toss.
  3. Wisk together all vinaigrette ingredients. Drizzle over pasta, and toss to combine.
  4. Cover and chill until ready to serve.