This tomato basil pasta salad will be an instant hit this summer, with corn, goat cheese, and a simple refreshing lemon and Greek yogurt vinaigrette.

Tomato Basil Pasta Salad with Goat Cheese and Corn

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 people


  • 2 ears corn shucked
  • 1 pound penne
  • 2 pints cherry tomatoes halved
  • 1/2 cup basil chopped
  • 4 ounces goat cheese crumbled
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup olive oil
  • 2 tablespoons Greek yogurt
  • 1 lemon juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Bring a large pot of salted water to a boil. Add corn and boil for five minutes. Remove corn, reserving cooking water, and allow corn to cool to touch.
  2. Add pasta to the boiling water and cook until al dente. While pasta is cooking, use a knife to cut off the corn kernels from both ears of corn. When cooked, drain pasta and run a little cold water over the noodles, then set aside until they cool down to room temperature. Meanwhile, chop and prepare your other ingredients.
  3. Once pasta is cooled, add reserved corn kernels, cherry tomatoes, basil, goat cheese and parmesan cheese. Stir to combine. In a small bowl, whisk together remaining ingredients (olive oil, Greek yogurt, lemon juice, salt, and pepper) until combined, then pour about half the dressing over the pasta salad and toss to combine. Add more dressing as desired, or serve extra on the side!

Recipe Notes

To prepare in advance, I recommend prepping all the ingredients individually, including the dressing. Then, toss together about 20-30 minutes before you plan to serve and allow to sit at room temperature until serving..