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Corn Pasta Salad

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A vibrant Corn Pasta Salad filled with sweet corn, fresh veggies, and a tangy dressing, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups pasta (elbow or rotini)
  • 1 cup corn (cooked, fresh or frozen)
  • 1 cup cherry tomatoes (halved)
  • 1 bell pepper (diced)
  • 1/2 cup red onion (finely chopped)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. (That means just tender, not mushy). This usually takes about 8-10 minutes, depending on the type. Once done, drain it and rinse under cold water to stop the cooking.
  2. Prep the Veggies: While the pasta is cooking, chop your bell pepper, red onion, and cherry tomatoes. When handling onions, remember to keep your knife sharp—less tears and easier cuts!
  3. Cook the Corn: If you’re using fresh corn, cut the kernels off the cob. If you’re using frozen corn, just give it a quick blanch in boiling water for 1-2 minutes until heated through. Rinse under cold water.
  4. Mix it All Together: In a large mixing bowl, combine the cooked pasta, corn, bell pepper, red onion, tomatoes, and parsley.
  5. Dress the Salad: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Drizzle this over your salad and toss until it’s evenly coated.
  6. Taste & Adjust: Here comes the fun part! Give your salad a little taste. Add more salt, pepper, or vinegar according to your preference.

Notes

Allow the salad to sit for about 15 minutes after dressing to let the flavors meld beautifully.

Nutrition

Keywords: Corn Pasta Salad, Summer Salad, Easy Salad, Picnic Recipe, Vegetarian Salad

Find it online: https://feastora.com/corn-pasta-salad/