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+ servings

Pasta Salad with Arugula, Roasted Red Peppers, and Sweet Corn

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yields: 6 side servings


  • 8 ounces fusilli or rotini I like to use whole wheat, but you do you.
  • 3 tablespoons extra-virgin olive oil divided
  • 2 ears sweet corn shucked and kernels removed (roughly 1½ cups sweet corn kernels)
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces roasted red peppers packed in water roughly chopped (About 1 cup chopped peppers)
  • 3 packed cups baby arugula
  • 1/3 packed cup fresh basil leaves thinly sliced
  • ½ teaspoon crushed red pepper optional
  • 3 tablespoons balsamic vinegar
  • 4 ounces goat cheese crumbled


  • Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions. Drain and add to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil to prevent the pasta from sticking and let cool to room temperature.
  • Meanwhile, heat ½ tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the corn to the pan and season with a little bit of salt and pepper. Cook for 4 to 5 minutes, or until the corn is bright yellow and lightly browned in spots. Transfer the corn to a bowl and let cool to room temperature.
  • Add the cooled corn, roasted red peppers, arugula, basil, and crushed red pepper (if using) to the bowl with the pasta. Drizzle with the remaining 1½ tablespoons of olive oil and the vinegar and toss to combine. Add half of the goat cheese and gently toss again. Taste and season with a little extra salt and pepper if needed. (You can also add a little bit more oil and balsamic if you like.)
  • Serve immediately topped with the remaining goat cheese.