Juicy Street Corn Pasta Salad

This fresh and vibrant pasta salad combines sweet corn, colorful veggies, and a zesty dressing, perfect for summer gatherings or quick weeknight meals.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Lunch, Salad, Side Dish

Cuisine American, Mexican

Servings 6 servings

Calories 250 kcal

Ingredients

Pasta and Vegetables

2 cups pasta Use a mix of pasta shapes for more visual appeal.
1 cup corn (fresh or canned) If using canned corn, be sure to drain it well.
1 piece red bell pepper, diced Add other fresh ingredients like avocado or cucumber for extra flavor.
1/2 cup red onion, diced
1 cup cherry tomatoes, halved
1/4 cup cilantro, chopped Consider garnishing with extra cilantro for added flavor.

Dressing

1/4 cup lime juice Adjust the amount to taste for a more citrusy flavor.
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preparation

Cook the pasta according to package instructions, then drain and let cool.
In a large bowl, combine the cooked pasta, corn, bell pepper, red onion, cherry tomatoes, and cilantro.

Dressing

In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine.

Serving

Serve chilled or at room temperature.

Notes

To store the salad, keep it in an airtight container in the refrigerator for about 3 days. For optimal freshness, add dressing right before serving.

Keyword Corn Salad, Fresh Salad, Pasta Salad, Side Dish, Summer Salad