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Corn Pasta Salad: A Sweet Symphony of Summer Flavors

This refreshing dish captures the essence of sun-ripened corn in every bite, combining the satisfying texture of al dente pasta with the natural sweetness of fresh corn kernels. Perfect as either a light lunch or a crowd-pleasing side for gatherings, this versatile salad delivers a harmonious blend of flavors that celebrates summer's bounty without overwhelming your palate.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American, Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • Large Mixing Bowl
  • Pasta Pot
  • Whisk
  • Sharp Knife

Ingredients
  

Pasta Salad Base

  • 8 oz short pasta rotini, farfalle, or penne
  • 3 cups fresh corn kernels from approximately 4 ears, or thawed frozen corn
  • 1 cup cherry tomatoes halved
  • 1 medium red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/3 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped (optional for Mexican-inspired version)
  • 1 medium avocado diced (add just before serving)

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin for Mexican-inspired version
  • 1/2 teaspoon chili powder optional
  • salt and freshly ground black pepper to taste
  • 1/3 cup crumbled feta or cotija cheese optional

Instructions
 

  • Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Add 1 tablespoon of olive oil to the drained pasta to prevent sticking while it cools.
  • If using fresh corn on the cob, grill for 7-10 minutes, turning occasionally, or roast in a 400°F oven for 15-20 minutes until kernels develop light golden spots. Once cooled, carefully slice the kernels from the cob using a sharp knife.
  • In a large mixing bowl, combine the cooled pasta, corn kernels, cherry tomatoes, diced bell pepper, and red onion.
  • Whisk together olive oil, lime juice, honey, minced garlic, and spices in a small bowl.
  • Pour the dressing over the pasta mixture and toss gently to coat. Add the chopped fresh herbs and fold carefully to maintain their vibrant color and texture. If using cheese, incorporate half now, reserving the remainder for garnish.
  • Cover and refrigerate for at least 15 minutes to allow flavors to blend. Just before serving, gently fold in the diced avocado and sprinkle with remaining cheese and additional fresh herbs.

Notes

For peak flavor, briefly char the corn. The secret to perfect texture balance is cutting the vegetables into similarly sized pieces. This bright, zesty dressing will penetrate the pasta better if applied while it's still slightly warm.
Possible Substitutions:
  • Gluten-free pasta works perfectly for those with dietary restrictions
  • Frozen corn can replace fresh when out of season
  • Red wine vinegar can substitute for lime juice
  • Greek yogurt can replace some oil for a creamier, lighter dressing
Storing Tips:
  • Store in an airtight container in the refrigerator for up to 3 days
  • If preparing ahead, keep dressing separate and combine within 2 hours of serving
  • For meal prep, layer ingredients with heartier items at the bottom and delicate ingredients on top
  • If including avocado, press plastic wrap directly onto the salad surface to minimize oxidation
  • Allow refrigerated salad to sit at room temperature for 10-15 minutes before serving for enhanced flavor

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 2gSodium: 120mgFiber: 5gSugar: 7gVitamin A: 25IUVitamin C: 45mg
Keyword Corn, Pasta Salad, Summer Recipe, Fresh Corn, Avocado
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