If you’re looking for a vibrant, crave-worthy dinner that bursts with color and summer flavors, Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is your new go-to. This breezy meal combines sweet, juicy cherry tomatoes, velvety roasted red peppers, and pops of corn in a light, lemony sauce, all tossed with your favorite pasta. The result is a dish that tastes like sunshine in every forkful, while coming together in just half an hour. It’s the kind of recipe you’ll want to make all season long—and share with someone you love!
Ingredients You’ll Need
One of the best parts about Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn is how each ingredient pulls its weight—delivering big flavor and beautiful presentation with almost no fuss. Here’s why every item makes a difference:
- 12 ounces pasta (such as penne or fusilli): These shapes trap all those tasty vegetables and sauce, giving you the perfect bite every time.
- 2 tablespoons olive oil: Adds silkiness and carries all the fresh flavors throughout the dish.
- 3 cloves garlic (minced): Brings a subtle aromatic punch that infuses the whole skillet.
- 2 cups cherry tomatoes (halved): Sweet, juicy tomatoes release their juices, creating a quick, fresh sauce.
- 1 cup roasted red peppers (sliced): These add a mellow sweetness and a lovely pop of color.
- 1 cup corn kernels (fresh, frozen, or canned): Corn lends bursts of sweetness and a little crunch—use whatever is handy.
- 1/4 teaspoon red pepper flakes (optional): For those who love a gentle kick, this is the spice you’ll want!
- 1/2 teaspoon salt: Lifts and balances all the flavors in the skillet.
- 1/4 teaspoon black pepper: Adds just the right background warmth.
- 1/4 cup grated Parmesan cheese (plus more for serving): Cheese melts into the sauce and adds savory depth—don’t skimp!
- 2 tablespoons chopped fresh basil: Brings everything together with bright, aromatic notes.
- Juice of 1/2 lemon: A squeeze of citrus perks up the sauce and keeps it light.
How to Make Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn
Step 1: Cook Your Pasta
Start by bringing a generous pot of salted water to a boil and toss in your pasta of choice. Cook until al dente, following the package instructions (usually about 8–10 minutes). Before draining, remember to scoop out half a cup of that starchy cooking water—it will help make your sauce silky later. Then drain the pasta and set it aside for a moment.
Step 2: Sauté the Garlic
Heat your olive oil in a large skillet over medium heat, and once it’s shimmering, add the minced garlic. Let the garlic sizzle for 1–2 minutes, just until it smells heavenly and starts to turn golden (don’t let it brown or it will taste bitter!).
Step 3: Add the Cherry Tomatoes
Toss the halved cherry tomatoes into the skillet and stir well. Cook them for 4–5 minutes, stirring occasionally. As they soften and burst, they’ll start to create a beautifully silky sauce base, perfect for soaking into the pasta.
Step 4: Stir in Roasted Red Peppers, Corn, and Seasonings
Now add the roasted red peppers and corn to your pan, along with a sprinkle of red pepper flakes (totally optional), salt, and black pepper. Cook everything together for another 3–4 minutes, just until heated through and the flavors wed into a harmonious, colorful medley.
Step 5: Combine Pasta and Sauce
Add your cooked pasta directly into the skillet. Give everything a good toss, so each piece of pasta is blanketed in the vegetables and sauce. If you find the mixture a bit dry, add a splash or two of the reserved pasta water until you reach your desired sauciness.
Step 6: Finish with Cheese, Lemon & Basil
Sprinkle in the grated Parmesan cheese, squeeze over the lemon juice, and fold in the chopped fresh basil. The cheese melts into the sauce and the basil fills the kitchen with a summery aroma. Give it all a final toss and taste—adjust salt and pepper if needed, and then it’s ready to serve.
How to Serve Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn
Garnishes
To make this dish extra inviting, top your Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn with additional Parmesan, a flourish of fresh basil leaves, or a little drizzle of fruity olive oil. This not only jazzes up the look but adds even more layers of flavor.
Side Dishes
Pair your pasta with a light green salad tossed in lemony vinaigrette or a platter of crusty garlic bread to soak up every last drop of sauce. For a heartier meal, offer it alongside grilled chicken, shrimp, or your favorite plant-based protein.
Creative Ways to Present
Serve your Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn in a big, colorful family-style bowl or portion it into individual shallow bowls for a more elegant presentation. For summer entertaining, try chilling it and serving as a vibrant pasta salad, topped with grilled zucchini or avocado.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn, pop leftovers into an airtight container and refrigerate for up to three days. The flavors actually deepen as they sit, making tomorrow’s lunch a treat!
Freezing
While best enjoyed fresh, you can freeze this pasta if needed. Place cooled portions in freezer-safe containers and store for up to one month. Keep in mind the tomatoes and corn may lose some texture upon thawing, but the flavors will still sing.
Reheating
Gently reheat leftovers in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce as needed. You can also microwave on a medium setting, stirring occasionally to heat evenly. Add extra Parmesan and basil to refresh the flavors.
FAQs
Can I use gluten-free pasta for this recipe?
Absolutely! Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn tastes fantastic with gluten-free penne or fusilli. Just be sure to cook your pasta until it’s firm and not mushy, as gluten-free varieties are a bit more delicate.
What protein can I add if I want to make it a complete meal?
Grilled chicken, sautéed shrimp, or even crispy chickpeas work beautifully with this pasta. Just stir your protein in at the end so it soaks up all that gorgeous sauce.
Can I make this recipe vegan?
Definitely! Omit the Parmesan cheese or swap in your favorite dairy-free alternative, and you’ll have a vegan Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn that’s every bit as delicious and satisfying.
Is this good served cold as a pasta salad?
Yes! Chill your Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn and serve it as a refreshing, punchy pasta salad. It’s a picnic superstar or perfect for meal prep lunches.
Can I use jarred roasted red peppers?
Of course—jarred roasted red peppers are a great shortcut and blend seamlessly into the dish. Just drain them well and slice before tossing with the other ingredients.
Final Thoughts
I couldn’t be more excited for you to try Pasta with Cherry Tomatoes, Roasted Red Peppers, and Corn. It’s a celebration of fresh produce and truly effortless cooking. Whether you make it for a quick weeknight dinner or gather friends around your table, you’ll find yourself coming back to this joyful, sun-drenched pasta dish again and again!
