Sweet Corn Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 8 ounce pasta fusilli, rotini, or shells; short shape
- 2 cup corn kernels fresh or frozen
- 1 cup cherry tomatoes halved
- 1/2 cup red bell pepper diced
- 1/3 cup red onion finely diced
- 1/3 cup cucumber diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoon olive oil
- 2 tablespoon lemon juice fresh
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook according to package directions until al dente.
- During the last 3 minutes of pasta cooking, add the corn kernels to the pot to blanch them.
- Drain the pasta and corn together in a colander and rinse under cold water until completely cooled, then drain very well.
- Transfer the cooled pasta and corn to a large mixing bowl.
- Add the cherry tomatoes, red bell pepper, red onion, cucumber, parsley, and basil to the bowl with the pasta.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until smooth and creamy.
- Pour the dressing over the pasta mixture and toss gently with a wooden spoon or spatula until everything is evenly coated.
- Stir in the grated Parmesan cheese if using, and adjust salt and pepper to taste.
- Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld before serving.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery; if using frozen corn, thawing is optional because blanching in the pasta water will heat it through, and you can lightly char fresh corn in a skillet or on a grill for a smoky note. You can swap parsley and basil for cilantro or green onions, add protein like grilled chicken or chickpeas, or use a mix of mayo and extra yogurt for a lighter dressing. If the salad thickens in the fridge, loosen it with a spoonful of olive oil or a splash of lemon juice just before serving, and always taste and re-season after chilling, as cold temperatures can dull flavors.
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