Description
Brighten up your summer gatherings with this vibrant Corn Pasta Salad. This easy-to-make dish combines the sweet crunch of fresh corn with colorful vegetables and hearty pasta, all tossed in a zesty dressing that elevates every bite. Ready in just 30 minutes, it’s perfect for picnics, barbecues, or as a refreshing side for weeknight dinners. Not only is this salad visually appealing, but it’s also packed with nutrients, making it a delicious and healthy choice for any occasion. Impress your guests with this delightful salad that’s bursting with flavor and summer vibes!
Ingredients
Scale
- 8 oz short pasta (fusilli or penne)
- 1 cup fresh corn (or frozen)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente; drain and rinse under cold water.
- While pasta cooks, chop the vegetables: dice bell pepper and cucumber, halve cherry tomatoes, and finely chop red onion.
- If using fresh corn, boil cobs for 5-7 minutes until tender; slice off kernels once cooled.
- In a large bowl, combine cooked pasta with chopped vegetables and corn.
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
- Pour dressing over the salad and toss to coat evenly. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg