Pasta-salad prejudice goes out the window with this dish

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Pasta-salad prejudice goes out the window with this dish
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Very little cooking needed as fresh or frozen veggies take center stage

No sad, soggy pasta salad here: Corn, tomatoes and red onion keep this meal light and bright and herbs add freshness and cohesiveness.What is it about pasta salad that makes it such a divisive dish? Is it that the many bad versions out there — soggy noodles swathed in bottled dressing and tossed with wan vegetables — make good ones hard to imagine? Or maybe since the dish reached peak popularity in the 1980s, the entire category seems about as glamorous as a home perm on a humid afternoon.

Even out-of-season tomatoes will find a happy home in this adaptable recipe. Of course, ripe summer tomatoes are going to give you the sweetest flavor and juiciest, most supple texture. But year-round grape tomatoes — cubed up and left to marinate for a few minutes with the onions and aromatics — will work in the middle of January when you’re craving something summery to cut through the chill.

You could stop right there, and I usually do. But if the 1980s are calling, a few slivered sun-dried tomatoes or olives still work beautifully in 2023.

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