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pasta salad with corn and edamame
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5 from 3 votes

Pasta Salad with Roasted Corn and Edamame

Simple and refreshing Pasta salad with roasted corn and edamame is a great option for lunch or as a side for Holiday Meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: holiday recipes, Lunch Recipes, Main Course
Cuisine: American, Italian
Servings: 4 Servings


  • Pasta I used small bow tie pasta - 1 cup
  • Corn kernels - ¾ cup
  • Edamame - ½ cup
  • Spring onion - 2 stalk with the green stem
  • Salt - to taste
  • Dressing / Vinaigrette I used Vidalia onion dressing - about 4 TBSP
  • Oil - 2 tsp
  • Fresh basil leaves - about 12 - 15 large leaves thinly sliced


  • Cook the pasta according to the package instructions. Make sure that they are cooked al dente and still has a bite to it. Drain the cooked pasta and keep it aside.
  • I used frozen cor and frozen edamame. If using edamame with the shell, remove the kernels from the shell.
  • In a cast iron pan, or any heavy flat pan, heat 2 teaspoon of oil. When the oil is hot, add the corn kernels and edamame to the pan and toss.
  • Sprinkle with salt needed just for the vegetable and let the caramelize / roast in the pan. Give it a stir every now and then, so the kernels son't stick to the pan.
  • When you see that the corn and edamame kernels have caramelized, add the finely sliced spring onion to the pan and mix. Let it cook for 2 to 3 more minutes and then turn off the heat. Let the roasted corn and edamame mixture cool down to room temperature.
  • When ready to assemble, add the cooked pasta to a wide bowl. Add the roasted vegetables. Also add the thinly sliced basil leaves and toss them all together.
  • Add any dressing of your choice. I used store bought vidalia onion vinaigrette to my pasta salad. Again toss everything together gently and chill until ready to serve.