Cold Angel Hair Pasta with Fresh Corn and Tomatoes

Updated February 23, 2016
This image courtesy of Joseph DeLeo

A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes. 

6 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course, side dish

Dietary Considerationhealthy, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch


Taste and Textureherby, light, tangy

Type of Dishpasta


  • 8 to 10 ounces angel hair pasta (capellini)
  • 2 cups cooked fresh corn kernels (from 3 medium ears)
  • 2 pounds flavorful tomatoes, diced
  • ½ cup natural low-fat vinaigrette (try balsamic vinaigrette)
  • 6 to 8 fresh basil leaves, thinly sliced
  •  Salt and freshly ground pepper to taste


Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.

Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.


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