Juicy Street Corn Pasta Salad
A bright and comforting pasta salad that combines the smoky-sweet charm of street corn with tender elbow macaroni, perfect for summer gatherings.
Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni Dry pasta, cooked al dente
- 1 cup corn Fresh or canned (drained if canned)
- 1 each bell pepper, diced Any color bell pepper
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup cilantro, chopped Can be substituted with basil or parsley
- ½ cup feta cheese Optional, for added creaminess
Dressing
- ¼ cup olive oil
- 2 tablespoons lime juice Fresh-squeezed for the best flavor
- to taste salt and pepper
Instructions
Cooking the Pasta
- Cook the elbow macaroni according to package instructions; drain and cool.
- Tip: Salt the pasta water generously for the best-flavored pasta and cook until just al dente.
Combining Ingredients
- In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- Tip: Char fresh corn for extra flavor if desired.
Preparing the Dressing
- In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Tip: For a creamier dressing, whisk in mayonnaise or Greek yogurt.
Assembling the Salad
- Pour the dressing over the pasta salad and toss to combine.
- If using, sprinkle feta cheese on top just before serving.
Serving
- Serve chilled or at room temperature.
- Tip: Allow it to sit at room temperature for 10–15 minutes before serving to enhance flavors.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture, keep dressing separate before serving.