Corn Pasta Salad
This refreshing Corn Pasta Salad is a perfect side dish for barbecues or a light lunch. Packed with sweet corn, colorful vegetables, and a tangy dressing, it’s not only easy to make but also healthy and delicious.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 spoon for mixing
Ingredients
- 2 cups pasta, uncooked Such as fusilli or rotini.
- 1 cup sweet corn Canned or frozen.
- 1 unit bell pepper Any color, diced.
- ½ cup red onion Finely chopped.
- 1 cup cherry tomatoes Halved.
- ½ cup cucumber Diced.
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- to taste unit salt
- to taste unit pepper
- for garnish unit fresh parsley or basil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain using a colander and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled pasta, sweet corn, diced bell pepper, red onion, cherry tomatoes, and cucumber.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the pasta salad mixture and toss gently to coat all the ingredients evenly.
- Allow the salad to sit for about 10 minutes at room temperature for the flavors to meld together. If desired, refrigerate for later use.
- Before serving, give the salad a gentle stir and garnish with fresh parsley or basil.
Notes
Feel free to customize this salad with other vegetables, such as carrots or zucchini.
To add protein, consider mixing in cooked chicken, tuna, or chickpeas.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.