Summer Corn and Tomato Pasta

Topped with a fresh lime vinaigrette.

Fresh corn and heirloom tomatoes are one of the delicacies of summer. Pairing these with a fun pasta, tangy vinaigrette, salty feta, roasted sausage, and avocado makes this the perfect refreshing mid-week dinner.

This recipe is easy to whip together, especially with frozen or pre-sliced corn! I love this with feta, but feel free to use mini mozzarella balls. If you're not a fan of sausage, try adding in some chickpeas!

Serves 2

Ingredients

Lime Vinaigrette:

  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • pinch of salt

Pasta:

  • 2 servings of pasta
  • 1 cup cherry tomatoes, halved
  • 2 cups frozen corn, sautéed in oil
  • 1/4 cup feta crumbles
  • 1/2 avocado, diced small
  • 1/4 cup white onion, minced
  • 1-2 sausages of your choice, cut into coins (I used Fieldroast apple sage)

Directions

  1. Whisk together all of the ingredients for the vinaigrette.
  2. Cook the pasta according to package directions.
  3. Chop the vegetables for the pasta.
  4. Cook sausage in a pan over med-high heat.
  5. Mix together pasta, sausage, vegetables, and feta.
  6. Pour vinaigrette over pasta and stir.
  7. Serve!