Eat Recipes

Summer Pasta Salad with Cherry Tomatoes, Cheddar Cheese and Sweet Corn

Our Summer Pasta Salad is so easy to make! Get ready to wow your taste buds with this flavorful pasta recipe. This dish is packed with cherry tomatoes, cheddar cheese, sweet corn, parsley, red kidney beans, and capsicum, all tossed together in a homemade dressing that’s sure to please. Perfect for a weeknight dinner or a weekend lunch.

Recipe Substitutes

Pasta: You can use any type of pasta you prefer, such as penne, rigatoni, or shells. You can also use whole wheat pasta or gluten-free pasta for a healthier option.

Cherry Tomatoes: If cherry tomatoes are not available, you can use diced tomatoes or grape tomatoes.

Cheddar Cheese: If you don’t have cheddar cheese, you can use any type of cheese that you prefer such as mozzarella, feta, or gouda.

Sweet Corn: If you can’t find sweet corn, you can use frozen or canned corn or even fresh corn kernels cut straight from the cob.

Red Kidney Beans: You can substitute red kidney beans with any type of beans or pulses such as black beans, cannellini beans, or chickpeas.

Parsley: If you don’t have parsley, you can use other fresh herbs such as basil, cilantro, or mint.

Red Capsicum: If red capsicum is not available, you can use any other color of capsicum, or even bell pepper.

Dressing: If you don’t have all the ingredients for the dressing, you can use a store-bought vinaigrette or your favorite dressing.

Summer Pasta Salad


  • 400g pasta (such as fusilli or spiral pasta)
  • 150g cherry tomatoes, halved
  • 100g cubed cheddar cheese
  • 150g sweet corn kernels (canned or fresh cooked from the cob)
  • 2 tablespoons chopped fresh parsley
  • 150g red kidney beans, drained and rinsed
  • 1 red capsicum, diced
  • 2 tablespoons of whole egg mayonnaise, to serve


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove of garlic, minced
  • Salt and pepper, to taste


  1. Cook the pasta according to package instructions, until al dente. Drain and rinse and set aside to cool.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cheddar cheese, sweet corn, parsley, red kidney beans, and capsicum.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve with a dollop of mayonnaise, if desired.

ele Note: This recipe serves 4-6 people.

Love salads? Try our Winter Roast Chicken and Kale Salad and Avocado Dressing and here for our Green Bean, Walnut, Olive, Mint and Feta Salad.

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