Corn and Pasta Salad

Every home cook’s repertoire should include a summer pasta salad recipe. This crowd-pleasing dish is incredibly versatile, whether served as a picnic side dish or topped with a protein for an effortless meal. Loaded with sweet corn, grassy green bell peppers, fruity pimientos and pungent red onions, it’s one of those pasta salad recipes that will steal the spotlight at any gathering.

Instead of creating a creamy corn and pasta dish with a mayo-based dressing, we use an acidic, spicy, garlicky sauce to dress the pasta and vegetables. That lends a fresh flavor, making this zesty salad an ideal side dish for hearty mains. Paired with your favorite summer barbecue recipes, our corn and pasta salad is guaranteed to be the talk of every picnic, potluck or dinner party you throw this season. You may want to double the recipe and make extra! It will be gone before you know it.

Ingredients for Corn and Pasta Salad

• Tricolor spiral pasta: A spiral-shaped pasta, like fusilli or rotini, gives the dressing more surface to cling to. We like using tricolored pasta to make the colors pop, but you can opt for the regular kind if you can’t find the colored variety.
• Frozen corn: Corn adds a natural sweetness that complements the other savory ingredients. On the textural side, the kernels add crunch and little pops of juiciness with every bite.
• Vegetables: Crunchy celery, juicy tomatoes, raw red onions, savory green bell peppers and fruity pimientos come together for a well-rounded textural and flavorful experience.
• Picante sauce: This spicy, slightly acidic sauce is the backbone of our summer pasta salad dressing. You can use a store-bought jar or make homemade picante sauce by blending onions, jalapenos, tomatoes, lime juice, garlic and spices.
• Pasta salad dressing: The simple dressing here combines canola oil, lemon juice, garlic, sugar and salt with the picante sauce. Neutral canola oil helps thin the dressing, and sugar balances the acidic lemon juice and pungent garlic.

Directions

Step 1: Combine the pasta and vegetables

In a large bowl, combine the pasta, corn, celery, green pepper, tomatoes, pimientos and red onion.

Editor’s Tip: If rotini or fusilli is unavailable, try using another short pasta shape like penne or farfalle (bow tie).

Step 2: Make the dressing

In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt.

Shake well to mix.

Step 3: Mix the salad with the dressing

Pour the dressing over the pasta mixture.

Toss to coat. Cover the bowl and refrigerate overnight.

Editor’s Tip: Pour some of the pasta mixture back into the jar and shake it again to get all the dressing. We don’t want any of the deliciousness to go unused! If you’re in a time crunch, chill the salad for a couple of hours instead of overnight. Chilling allows the pasta mixture to absorb the dressing. When serving, mix everything again to redistribute the dressing evenly.

Recipe Variations

• Add meat: Add a protein like grilled chicken breast or cold cuts like pepperoni and salami to turn your pasta salad into a filling meal.
• Experiment with vegetables: You don’t need to be bound to the vegetables in the recipe. Use whatever crunchy, colorful veggies your heart desires. Try adding broccoli, black olives or different-colored bell peppers.
• Include garnishes: Finishing the salad with fresh herbs, like dill or parsley, will add another pop of color to this already-vibrant summer pasta salad recipe while freshening up the palate.
• Make street corn-inspired pasta salad: Swap in a mayo-based sauce with smoky chili powder and paprika. Add cotija cheese, spices, cilantro, avocado and jalapeno to create a delicious street corn pasta salad reminiscent of Mexican esquites.

How to Store Corn and Pasta Salad

Store leftover corn and pasta salad in an airtight container in the refrigerator. It will last up to four days.

Can you make corn and pasta salad ahead of time?

You can make this easy corn salad with pasta a day ahead of time and keep it in the fridge until you’re ready to serve. The pasta will absorb the sauce as it sits, so you might need to refresh it to ensure the salad tastes fresh and vibrant. We suggest leaving a little dressing on the side and tossing it in just before serving.

Corn and Pasta Salad Tips

How can I keep the pasta salad from drying out in the fridge?

The fridge’s cold air can cause pasta salad to taste dry, so store it in an airtight container to keep it fresh. Pasta also tends to absorb liquids (like dressing) as it sits in the fridge, so the salad can taste dry if it isn’t coated with enough sauce. Before dressing the salad, toss the cooked pasta with olive oil to slow down the absorption of the sauce.

Can I use gluten-free pasta for this salad?

You can certainly use your favorite gluten-free pasta brand to make a gluten-free pasta salad. Gluten-free pasta tends to firm up in the fridge, so cook it according to the package directions to maintain the ideal texture.

How do I enhance the flavor if serving the salad the next day?

If you plan on serving the corn and pasta salad the next day, try squeezing a bit of lemon juice on top before serving to brighten the flavors. As the flavors meld together in the fridge overnight, they might lose some vibrancy. You can add an acid, like citrus juice or any type of vinegar, to “awaken” the salad.