Summer is the perfect time to whip up this refreshing corn pasta salad. Packed with flavors and easy to make, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Why This Recipe Works
- The sweetness of the corn pairs perfectly with the tangy dressing, creating a balanced flavor profile.
- It’s versatile; serve it as a side or add protein to make it a main dish.
- The recipe is quick and easy, requiring minimal cooking and prep time.
- It’s a great way to use seasonal produce, making it fresh and flavorful.
- The pasta salad can be made ahead, allowing flavors to meld together beautifully.
Ingredients
- 8 oz pasta (any shape you like)
- 2 cups fresh corn kernels (about 3 ears)
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh basil
Equipment Needed
- Large pot
- Colander
- Mixing bowls
- Whisk
- Knife and cutting board
Instructions
Step 1: Cook the Pasta
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 the pasta in a colander and rinse under cold water to stop the cooking process. Tip: Salting the water enhances the pasta’s flavor.
Step 2: Prepare the Corn
While the pasta cooks, heat a skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until slightly charred, about 5 minutes. This adds a smoky flavor to the salad. Let the corn cool slightly before adding it to the salad.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. This dressing is the secret to the salad’s tangy and sweet flavor profile.
Step 4: Combine Ingredients
In a large mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, and chopped basil. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Letting the salad chill for an hour before serving enhances the flavors.
Step 5: Serve and Enjoy
Transfer the salad to a serving dish. You can serve it immediately or refrigerate it for later. This salad is perfect for picnics, potlucks, or a quick weekday meal.
Tips and Tricks
For an extra crunch, add some diced celery or cucumber to the salad. If you’re short on time, you can use frozen corn instead of fresh; just make sure to thaw and drain it well before using. To make the salad healthier, substitute Greek yogurt for half of the mayonnaise. For a spicy kick, add a pinch of cayenne pepper or some diced jalapeños to the dressing. Always taste and adjust the seasoning before serving, as flavors can vary based on the ingredients used.
Recipe Variations
- Add grilled chicken or shrimp for a protein-packed meal.
- Swap the mayonnaise for a vinaigrette for a lighter version.
- Include other vegetables like cherry tomatoes or avocado for added color and nutrition.
- Use whole wheat or gluten-free pasta to cater to dietary needs.
- Add cheese like feta or cheddar for a creamy texture.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely! This salad actually tastes better after it’s been chilled for a few hours, making it perfect for meal prep or parties.
How long does it last in the fridge? Stored in an airtight container, the salad will keep for up to 3 days. Just give it a good stir before serving.
Can I use canned corn? Yes, but fresh or frozen corn will give you the best flavor and texture. If using canned, make sure to drain and rinse it well.
Summary
This corn pasta salad is a refreshing, easy-to-make dish that’s perfect for summer gatherings. With its sweet and tangy flavors, it’s sure to be a hit.
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