Street Corn Pasta Salad
A vibrant and creamy pasta salad that combines roasted corn, cherry tomatoes, and a zesty dressing, perfect for summer gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (your choice) Small shapes like elbows, rotini, or farfalle work well.
- 2 cups roasted corn Fresh or frozen will work.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped Can substitute with parsley.
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and allow it to cool completely.
- In a large mixing bowl, combine the cooled pasta, roasted corn, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and gently toss until everything is well-combined.
- Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
For leftovers, store in an airtight container in the refrigerator for 3 to 5 days. The pasta may absorb the dressing, so consider adding a splash of lime juice or a dollop of mayo before serving again. For variations, try adding diced jalapeños or substituting with quinoa for a gluten-free option.