Looking for a simple dish to brighten your meals? My Corn Pasta Salad recipe is here to help! It’s packed with fresh veggies and vibrant flavors, making it perfect for summer picnics or light dinners. In this guide, I’ll share the essential ingredients, step-by-step instructions, and fun variations to try. With just a few minutes of prep, you’ll have a tasty salad that everyone will love. Let’s get started!
What ingredients do I need for a delicious Corn Pasta Salad?
To make a corn pasta salad, you need simple, fresh ingredients. Start with whole wheat pasta as your base. I like using penne or fusilli. They hold the dressing well and add a nice bite.
Next, you need fresh corn kernels. Sweet corn makes the salad pop. You can use fresh corn or canned corn. If using canned, make sure to drain it well.
For added flavor and crunch, include a red bell pepper. Dice it into small pieces for even bites. Add cherry tomatoes, halved for a burst of juiciness. Don’t forget to chop a red onion finely. It adds a nice sharpness.
To bring in some creaminess, include a ripe avocado. Dicing it will add a lovely texture. For a fresh touch, add cilantro. It brightens up the dish and gives it a unique flavor.
Now, let’s talk about the dressing. You’ll need olive oil and apple cider vinegar. These are your main liquids. Add some garlic powder and cumin for extra taste. Finally, season with salt and pepper to your liking.
With these ingredients, you can create a corn pasta salad that is tasty and colorful. For the complete instructions, check out the Full Recipe.
How do I prepare the corn pasta salad?
To make corn pasta salad, start by cooking the pasta.
What’s the step-by-step cooking process for the pasta?
Bring a large pot of salted water to a boil. Add two cups of whole wheat pasta. Cook as the package says until it is al dente. Drain the pasta and rinse it under cold water. This stops the cooking and cools it down.
How should I prepare the vegetables for mixing?
While the pasta cooks, wash and chop your vegetables. Use one cup of fresh corn. If you use canned corn, be sure to drain it. Dice one red bell pepper and halve one cup of cherry tomatoes. Finely chop half of a red onion. Don’t forget to chop a quarter cup of fresh cilantro and dice one avocado. Keep these veggies ready for mixing.
What is the best way to combine the ingredients for an even distribution?
In a large bowl, add the cooked pasta, corn, bell pepper, cherry tomatoes, and red onion. Gently fold in the diced avocado and cilantro. This helps keep the avocado intact. In a small bowl, whisk together olive oil, apple cider vinegar, garlic powder, cumin, salt, and pepper. Pour the dressing over the pasta mix and toss gently. This ensures every bite has flavor. Cover and chill the salad for thirty minutes before serving. This makes the flavors blend nicely. Enjoy your corn pasta salad! For the full recipe, check out the Sunny Corn Pasta Salad.
