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Sweet Corn and Pesto Pasta Salad is a vibrant and flavorful dish that effortlessly combines the earthy sweetness of corn with the aromatic notes of fresh basil pesto. This delightful salad is a celebration of summer produce, showcasing how simple ingredients can come together to create a dish that is both satisfying and refreshing. The combination of textures—from the tender pasta to the crisp vegetables—ensures that every bite is a culinary experience.

Sweet Corn and Pesto Pasta Salad

Discover a burst of summer flavors with this Sweet Corn and Pesto Pasta Salad. This vibrant dish combines the sweetness of fresh corn with aromatic basil pesto, offering a perfect balance of taste and texture. Ideal for picnics, potlucks, or quick weeknight dinners, it’s easily customizable with your favorite vegetables and proteins. Enjoy the nutritious ingredients and the delightful crunch of each bite. Perfectly satisfying and refreshing, this salad will impress at any gathering!
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Ingredients
  

8 oz fusilli or rotini pasta

1 cup sweet corn (frozen or fresh)

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil pesto (store-bought or homemade)

1/4 cup feta cheese, crumbled

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.

    Prepare the Ingredients: If using frozen corn, heat it in the microwave for about 2-3 minutes until warmed through. If using fresh corn, you can cook it in boiling water for 2-3 minutes or grill it for a smoky flavor. Allow it to cool, then cut the kernels off the cob.

      Mix the Salad: In a large mixing bowl, combine the cooked pasta, sweet corn, halved cherry tomatoes, diced cucumber, and chopped red onion. Toss gently to mix the ingredients evenly.

        Dress the Salad: In a small bowl, whisk together the basil pesto, extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper. Drizzle the dressing over the pasta mixture and toss until everything is well coated.

          Add the Finishing Touches: Gently fold in the crumbled feta cheese. Taste and adjust seasoning with more salt and pepper if needed.

            Chill and Serve: For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. When ready to serve, garnish with fresh basil leaves if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings