Juicy Street Corn Pasta Salad
A refreshing summer pasta salad combining hearty pasta with sweet corn, juicy tomatoes, and crisp bell peppers, dressed with a creamy lime dressing.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (like rotini or shells) Select good-quality pasta that holds sauces well.
- 2 cups corn (fresh or canned) If using canned corn, drain well.
- 1 cup cherry tomatoes, halved Provide a juicy contrast to the salad.
- 1 medium bell pepper, diced Add color and crunch.
- 1/4 cup red onion, finely chopped For added flavor.
- 1/4 cup fresh cilantro, chopped For a fresh herby note.
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1/4 cup sour cream Can substitute with Greek yogurt.
- 1 medium lime, juiced For acidity and flavor.
- 1 teaspoon cumin Enhances the flavor profile.
- Salt and pepper to taste Adjust based on preference.
Instructions
Preparation
- Cook pasta according to package instructions, then drain and let cool.
- In a large bowl, combine cooked pasta, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, cumin, salt, and pepper.
- Pour the dressing over the pasta salad and mix well to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This pasta salad can be made ahead of time. Consider adding proteins like grilled chicken or chickpeas for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.