Tomato Corn Pasta Salad with basil pesto chicken, sweet corn, jalapeños, and lime—an easy, vibrant pasta salad that’s tangy, creamy, and a little spicy. Ready in about 30 minutes, it’s perfect hot for weeknight dinners or chilled for BBQs and meal prep.

Tomato Corn Pesto Pasta Salad

Tomato Corn Pasta Salad with Basil Pesto Chicken – Sweet, Spicy, Tangy & Completely Addictive

This pasta salad takes summer flavors seriously. Tender cellentani (or your favorite short pasta) combines with juicy cherry tomatoes, sweet corn, crisp red onion, zesty lime, homemade basil pesto, and pan-seared chicken. Fresh cilantro and diced jalapeño add brightness and heat. Serve it warm straight from the pan or chill it for a colorful potluck side—either way it sings.

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Why You’ll Love This Pasta Salad

• Versatile: Serve hot for dinner or chilled for BBQs and potlucks.
• Balanced flavors: Sweet corn, bright tomatoes, herbaceous pesto, a pop of lime, and a touch of heat from jalapeño.
• Quick: Ready in about 30 minutes using simple pantry and fridge staples.
• Meal prep friendly: Keeps well in the fridge for easy lunches or leftovers.
• Flexible: Easy to swap proteins or add mix-ins to suit your taste.

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Ingredients

For the Pasta Salad:

• 1 pound cellentani pasta (or any short pasta)
• 1 pint cherry tomatoes, halved
• 15 ounces corn (canned, fresh, or roasted)
• 1/2 cup diced red onion
• 1–2 diced jalapeños (remove seeds for milder heat)
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro
• 1–2 teaspoons Better than Bouillon – Chicken flavor (optional)
• Salt & pepper to taste

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Seasoning salt or your favorite seasoning blend

For the Basil Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts or walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1/2 cup olive oil
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper

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How to Make Tomato Corn Pasta Salad

• Toast the nuts: Add pine nuts or walnuts to a cold skillet, then warm over medium heat, stirring until golden. Remove to cool.
• Cook the pasta: Boil pasta in well-salted water until al dente. Drain and rinse under cold water if you plan to serve the salad chilled.

• Cook the chicken: Season chicken breasts with seasoning salt, pepper, and a little garlic powder if desired. Pan-sear in olive oil until golden and cooked through, about 6–8 minutes per side depending on thickness. Let rest, then slice or chop.

• Make the pesto: In a blender or food processor combine basil, toasted nuts, Parmesan, garlic, lemon juice, salt, and pepper. With the motor running, drizzle in the olive oil until smooth. Taste and adjust seasoning.

• Prepare the corn: If using fresh corn, boil or grill and cut kernels from the cob. For roasted corn, char on a skillet or grill. For canned, simply drain and rinse.
• Prep the vegetables: Halve tomatoes, dice red onion, chop cilantro, and dice jalapeño (remove seeds for less heat). Add corn and squeeze the juice of two limes over the vegetables.

• Assemble the salad: In a large bowl, toss the cooked pasta, sliced chicken, tomatoes, corn, red onion, jalapeño, lime juice, cilantro, optional bouillon, and the pesto until everything is evenly coated. Adjust salt and pepper to taste. Serve warm or refrigerate to serve cold.

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Corn Choices

• Fresh corn: Sweet and crisp; boil or grill and slice kernels off the cob.
• Roasted corn: Adds smoky depth—char on a skillet or grill.
• Canned corn: Quick and convenient—drain and rinse before adding.

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Variations to Try

• Swap chicken for grilled shrimp, salmon, or pan-fried tofu for a vegetarian option.
• Add avocado chunks just before serving for extra creaminess.
• Mix in crumbled feta or fresh mozzarella pearls for more richness.
• Fold in baby spinach or arugula for extra greens and texture.

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Tips for Success

• Salt the pasta water: It seasons the pasta from the inside out.
• Double the pesto: Save extra for sandwiches or to toss with more pasta later.
• If serving cold, make ahead: letting the salad rest for an hour or overnight deepens the flavors.
• For potlucks, present it in a large glass bowl to showcase the bright colors.
• Season carefully: Taste as you assemble so the final salad isn’t over-salted.

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Storage

• Store in an airtight container in the refrigerator for up to 4 days.
• Flavors often improve after a day, making it a great make-ahead meal.
• This salad does not freeze well due to the fresh vegetables and pesto.

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Frequently Asked Questions

Can I make this without chicken? Yes—omit the chicken or substitute a plant-based protein or seafood.

Can I use store-bought pesto? Absolutely. Homemade adds extra freshness, but store-bought works well in a pinch.

How spicy is it? Adjust the jalapeño to your preference. Removing the seeds and ribs reduces heat.

Can I serve this warm? Yes. Serve warm immediately for a comforting meal, or chill and serve cold for a refreshing side.

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Final Bite

This Tomato Corn Pasta Salad with Basil Pesto Chicken brings bright summer flavors together in one easy dish. Sweet, herby, tangy, and just a touch spicy, it’s great for family dinners, meal prep, or impressing at summer gatherings. Grab a lime, make the pesto, and enjoy a colorful, crave-worthy salad.

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You Might Also Like:

• Baked Pesto Chicken Pasta
• Creamy Chicken Carbonara Penne Pasta
• Chicken and Dumplings with Canned Biscuits

Now grab that lime, cue the summer playlist, and get mixing—this Tomato Corn Pasta Salad is poised to be your go-to warm-weather dish.