Skip to main content
Pasta Salad with Arugula Roasted Red Peppers and Sweet Corn

Pasta Salad with Arugula Roasted Red Peppers and Sweet Corn

Prep time 10 minutes
Cook time 35 minutes
Ready in 45 minutes
Makes 4 servings


  • 8 oz fusilli or rotini (I like to use whole wheat, but you do you.)
  • 3 Tbsp 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 oz roasted red peppers packed in water, roughly chopped (About 1 cup chopped peppers)
  • 3 packed cups baby arugula
  • ⅓ packed cup fresh basil leaves, thinly sliced
  • ½ tsp crushed red pepper (optional)
  • 3 Tbsp balsamic vinegar
  • 4 oz 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 Tbsp of the olive oil to prevent the pasta from sticking and let cool to room temperature.

Meanwhile, heat ½ Tbsp 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 Tbsp 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.
Recipe by Serena Wolf of