Sweet Corn Pasta Salad

There’s something about a big bowl of sweet corn pasta salad that just looks like summer in front of you—golden kernels, ribbons of pasta, crisp green herbs, and flecks of red onion all glistening in a light, creamy dressing.

It’s a revitalizing, feel-good meal that comes together fast, perfect when you need something satisfying but don’t want to turn on the oven.

Ideal for busy weeknights, casual family dinners, beginner cooks, and meal-preppers, it keeps beautifully in the fridge and tastes even better the next day.

I once threw this salad together an hour before friends came over on a sweltering Sunday, when cooking a full meal felt impossible.

Paired with grilled chicken and a loaf of crusty bread, it turned into an easy, cheerful spread that had everyone going back for seconds.

It’s perfect for potlucks, quick lunches, and low-stress entertaining.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh, and creamy flavor in every single bite
• Comes together quickly with simple, budget-friendly everyday ingredients
• Stays delicious in the fridge, perfect for make-ahead lunches or picnics
• Pairs easily with grilled meats, burgers, or potluck-style gatherings
• Easily customizable with extra veggies, herbs, or added protein

Ingredients

• 8 oz pasta, short shape (fusilli, rotini, or shells) — choose sturdy shapes that hold dressing well
• 2 cups corn kernels, fresh or frozen — sweet summer corn gives the best flavor
• 1 cup cherry tomatoes, halved — pick firm, vibrant tomatoes for better texture
• 1/2 cup red bell pepper, diced — use crisp, glossy peppers for sweetness and crunch
• 1/3 cup red onion, finely diced — soak briefly in cold water if you want a milder bite
• 1/3 cup cucumber, diced — seed if very watery to keep the salad from getting soggy
• 1/4 cup fresh parsley, chopped — flat-leaf parsley brings brighter, cleaner flavor
• 1/4 cup fresh basil, chopped — add just before mixing to keep the leaves fragrant
• 1/2 cup mayonnaise — use a full-fat, good-quality mayo for a creamy base
• 1/4 cup plain Greek yogurt — thick, unsweetened yogurt lightens the dressing
• 2 tbsp olive oil — a mild extra-virgin oil blends smoothly into the dressing
• 2 tbsp lemon juice, fresh — fresh-squeezed juice keeps the flavor bright
• 1 tbsp apple cider vinegar — adds fruity tang that balances the creaminess
• 1 tsp Dijon mustard — helps emulsify the dressing and adds gentle heat
• 1/2 tsp garlic powder — gives even garlic flavor without raw sharpness
• 1/2 tsp smoked paprika — adds subtle smokiness that complements the corn
• 3/4 tsp salt — start here and adjust after chilling
• 1/2 tsp black pepper, freshly ground — grind just before using for best aroma
• 1/4 cup grated Parmesan cheese (optional) — finely grate so it melts into the dressing

Step-by-Step Method

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Stir occasionally so it doesn’t stick. Aim for tender but still slightly firm in the center. Properly cooked pasta holds its shape and texture in the salad without becoming mushy after chilling.

Blanch the Corn

Add the corn kernels to the pot during the last three minutes of pasta cooking. Let them cook just until bright and tender-crisp. This blanches the corn without overcooking it. Blanching locks in sweetness and color. It also brings frozen corn back to life. Avoid boiling too long or the kernels can become tough and chewy.

Cool and Drain Thoroughly

Pour pasta and corn into a colander immediately. Rinse under cold running water until both are fully cooled. Toss gently as you rinse to stop the cooking evenly. Drain very well, shaking off excess water. Let the colander sit for a few minutes. Dry pasta helps the dressing cling instead of turning watery and diluting flavor.

Prep the Fresh Vegetables

Place cherry tomatoes on a cutting board and slice them in half. Dice the red bell pepper, red onion, and cucumber into small, even pieces. Chop the parsley and basil finely. Uniformly sized pieces help each bite feel balanced. Transfer all chopped vegetables and herbs to a large mixing bowl to keep your prep organized.

Combine Pasta with Vegetables

Add the cooled, well-drained pasta and corn to the large mixing bowl holding the vegetables. Gently toss with a wooden spoon or spatula. Distribute the vegetables and herbs evenly throughout the pasta. This prevents clumps of one ingredient. Even mixing now means the dressing will coat everything nicely later, giving a consistent flavor in each serving.

Whisk the Creamy Dressing

In a small bowl, add mayonnaise, Greek yogurt, olive oil, lemon juice, and apple cider vinegar. Whisk until smooth. Add Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Continue whisking until fully combined and creamy. Taste and adjust seasonings if needed. The dressing should be tangy, lightly smoky, and well-salted before meeting the salad.

Dress and Toss Gently

Pour the creamy dressing evenly over the pasta mixture. Use a wooden spoon or spatula to toss gently from the bottom up. Coat all the ingredients without crushing the pasta or tomatoes. If using Parmesan cheese, sprinkle it in and toss again. Taste, then adjust salt and pepper. Aim for bright, savory, and balanced flavors.

Chill and Finish Before Serving

Cover the bowl tightly and refrigerate the salad for at least twenty minutes. This resting time allows flavors to meld and the dressing to thicken slightly. Just before serving, stir the salad again. If it seems thick, loosen with a splash of lemon juice or a drizzle of olive oil. Taste once more and re-season if flavors seem muted.

Ingredient Swaps

• Use any short pasta (elbow, penne, bowties) and swap corn with grilled zucchini or peas if needed.
• For dairy-free: replace mayo/Greek yogurt with vegan mayo or a dairy-free yogurt; skip Parmesan or use a plant-based cheese.
• For a lighter or budget-friendly version: use more yogurt and less mayo, and skip fresh herbs or use dried Italian seasoning.
• Customize veggies with what’s on hand—swap red bell pepper for carrots or celery, red onion for green onions, and basil/parsley for cilantro.

You Must Know

– Make-Ahead – To keep herbs vibrant and veggies crisp for next-day serving (8–24 hours later), store chopped cucumbers, tomatoes, and herbs in a separate container and fold them into the dressed pasta right before serving; this prevents watery cucumbers and dull, bruised basil.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase the colorful vegetables.
• Pair with grilled chicken, shrimp, or tofu for a complete summer meal.
• Offer lime wedges, extra Parmesan, and freshly cracked pepper on the side.
• Spoon into lettuce cups or tortillas for a fun picnic-friendly handheld option.
• Serve alongside burgers or hot dogs as a bright, creamy barbecue side.

Storage & Make-Ahead

Sweet corn pasta salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make a day ahead so flavors meld.

Stir and re-season before serving, adding a little lemon juice or oil if dry.

This salad doesn’t freeze well; the pasta and veggies turn mushy.

Reheating

This salad is best served chilled.

For a slightly warmer version, gently heat portions in a low-power microwave, in a covered ovenproof dish at 300°F, or briefly in a lightly oiled skillet.

Summer Potluck Staple

At nearly every summer potluck I attend, I gravitate toward the bowl that looks like sunshine in salad form, and that’s exactly what this sweet corn pasta salad brings to the table.

It’s the dish that makes people pause mid-conversation, plates hovering, eyes brightening at the colors—golden kernels, ruby tomatoes, flecks of green herbs.

I love setting it down among grilled burgers and foil-wrapped corn, knowing you’ll get that first cool, creamy bite after the heat of the grill.

The pasta is tender but springy, the corn juicy and sweet, the dressing tangy with lemon and a whisper of smoke from paprika.

It holds beautifully on the buffet, staying bright, crisp, and inviting, even as the evening softens.

Final Thoughts

Give this Sweet Corn Pasta Salad a try the next time you’re craving something fresh, creamy, and satisfying—it comes together quickly and is perfect for sharing.

Don’t be afraid to tweak the veggies, herbs, or protein to make it your own signature version!

Frequently Asked Questions

Can I Make This Pasta Salad Without Any Dairy Products at All?

Yes, you can. I’d whisk olive oil, lemon, vinegar, mustard, and spices into a silky dressing, then toss it through cool pasta and sweet corn, letting bright herbs and cracked pepper carry the creamy illusion.

Is This Recipe Safe for People With Gluten Intolerance or Celiac Disease?

It’s not safe as written, but you can make it celiac‑friendly. Choose certified gluten‑free pasta, double‑check Dijon and vinegar labels, then toss everything together; you’ll have a bright, creamy bowl that feels both safe and indulgent.

How Can I Scale This Recipe for a Large Crowd or Catering Event?

You can scale it by multiplying every ingredient by your servings ÷ 4; I picture huge bowls, glistening with dressing, colors tumbling together, and I gently toss in batches so nothing bruises or turns mushy.

What Are Some Wine or Drink Pairings That Complement This Salad?

I’d pour a chilled Sauvignon Blanc or Pinot Grigio for you—bright, citrusy, cutting through the cream. For non-alcoholic, I’d serve sparkling lemonade or iced herbal tea, clinking with ice, fragrant and invigorating beside each bite.

Can I Turn This Salad Into a Complete One-Bowl Meal for Lunch?

Yes, you can. I’d fold in warm grilled chicken or chickpeas, buttery avocado cubes, and extra herbs; then pack it slightly chilled, so every forkful feels like a bright, creamy picnic in your lunch break.