A Taste of Summer Sunshine: The Story of Corn Pasta Salad
There's something magical about summer cooking—simple ingredients come alive with color and flavor. And few dishes say "summer on a plate" like a cold, refreshing corn pasta salad. 🌽🍝
This recipe blends al dente pasta, crisp corn, fresh herbs, and a tangy homemade dressing into one easy, crowd-pleasing bowl. Whether you’re serving it at a barbecue, packing it for a picnic, or just tossing together a quick weeknight side, this salad delivers the sunshine.
Ingredients
- Serves 6–8
🥬 For the Salad
- 12 oz short pasta rotini, penne, or farfalle
- 2 cups fresh or frozen corn kernels grilled or boiled
- 1 cup cherry tomatoes halved
- ½ red bell pepper diced
- ¼ red onion finely chopped
- ½ cup cucumber chopped (optional)
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil or cilantro optional
🫙 For the Dressing
- ⅓ cup olive oil
- 2 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & black pepper to taste
Instructions
Step 1: Cook the Pasta
- Boil pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Prep the Corn
- Fresh corn: Boil or grill for 3–5 minutes. Cool and slice kernels off the cob.
- Frozen corn: Quickly boil or sauté for 2–3 minutes, then cool.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together olive oil, vinegar (or lemon), mustard, honey, salt, and pepper until emulsified.
Step 4: Combine the Salad
- In a large bowl, toss together pasta, corn, chopped veggies, and herbs. Pour the dressing over and mix gently to combine.
Step 5: Chill & Serve
- Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Notes
🥄 Variations
Creamy Twist: Add ⅓ cup mayo or Greek yogurt to the dressing for a creamy version. Southwest Style: Toss in black beans, lime juice, and a sprinkle of chili powder. Mediterranean Flavor: Add kalamata olives, crumbled feta, and oregano. Protein Boost: Mix in grilled chicken, shrimp, or chickpeas for a filling main. Cheese Lover’s: Crumble in goat cheese, feta, or cotija before serving. 🧊 Storage & Make-Ahead Tips
Make Ahead: You can prep the pasta and dressing a day ahead; mix in veggies and herbs just before serving. Fridge Life: Best enjoyed within 2–3 days. Store in an airtight container and stir before serving. Avoid Mushiness: Don’t overcook the pasta, and rinse it well after boiling. ❓ 10 FAQs
Can I use canned corn?
Yes! Drain and rinse well before adding to the salad. Is it best served cold?
Yes—though it’s still delicious at room temperature. Can I use gluten-free pasta?
Absolutely—just be careful not to overcook it. What herbs work best?
Parsley and basil are classics, but dill and cilantro work too! Can I double the recipe?
Yes—it scales beautifully for larger gatherings. Can I make it dairy-free?
This version is naturally dairy-free—just skip cheese toppings. How do I make it spicy?
Add diced jalapeños, hot sauce, or red pepper flakes. Can I add avocado?
Yes—but add just before serving to avoid browning. How do I make it more filling?
Add proteins like grilled chicken, tuna, or beans. Is this kid-friendly?
Very! Omit spicy additions and kids will love the sweet corn and pasta combo. 🏁 Conclusion
This Corn Pasta Salad is a bowl full of sunshine—fresh, crunchy, and vibrant with just the right balance of sweet corn, tangy dressing, and tender pasta. Perfect for summer get-togethers, quick dinners, or anytime you want a bright and refreshing side dish. Whether you stick to the basics or mix it up with bold add-ins, this is one salad you’ll come back to all season long. 🌽🍝🌞
Creamy Twist: Add ⅓ cup mayo or Greek yogurt to the dressing for a creamy version. Southwest Style: Toss in black beans, lime juice, and a sprinkle of chili powder. Mediterranean Flavor: Add kalamata olives, crumbled feta, and oregano. Protein Boost: Mix in grilled chicken, shrimp, or chickpeas for a filling main. Cheese Lover’s: Crumble in goat cheese, feta, or cotija before serving. 🧊 Storage & Make-Ahead Tips
Make Ahead: You can prep the pasta and dressing a day ahead; mix in veggies and herbs just before serving. Fridge Life: Best enjoyed within 2–3 days. Store in an airtight container and stir before serving. Avoid Mushiness: Don’t overcook the pasta, and rinse it well after boiling. ❓ 10 FAQs
Can I use canned corn?
Yes! Drain and rinse well before adding to the salad. Is it best served cold?
Yes—though it’s still delicious at room temperature. Can I use gluten-free pasta?
Absolutely—just be careful not to overcook it. What herbs work best?
Parsley and basil are classics, but dill and cilantro work too! Can I double the recipe?
Yes—it scales beautifully for larger gatherings. Can I make it dairy-free?
This version is naturally dairy-free—just skip cheese toppings. How do I make it spicy?
Add diced jalapeños, hot sauce, or red pepper flakes. Can I add avocado?
Yes—but add just before serving to avoid browning. How do I make it more filling?
Add proteins like grilled chicken, tuna, or beans. Is this kid-friendly?
Very! Omit spicy additions and kids will love the sweet corn and pasta combo. 🏁 Conclusion
This Corn Pasta Salad is a bowl full of sunshine—fresh, crunchy, and vibrant with just the right balance of sweet corn, tangy dressing, and tender pasta. Perfect for summer get-togethers, quick dinners, or anytime you want a bright and refreshing side dish. Whether you stick to the basics or mix it up with bold add-ins, this is one salad you’ll come back to all season long. 🌽🍝🌞