Creamy Pasta Salad with Corn and Peppers
This creamy pasta salad is loaded with sweet corn, crunchy red pepper, fresh greens, and red onion, all tossed in a light, tangy dressing. It is an easy, crowd-pleasing side for barbecues, picnics, and potlucks, and it comes together in about 20 minutes.
Pasta salad has a reputation for being the sad bowl nobody touches at the picnic, and I made it my mission to fix that. The trick is a dressing that is actually creamy and properly seasoned, plus sweet corn and peppers for crunch and colour. I make it the night before on purpose — it is one of those rare dishes that genuinely tastes better after a rest in the fridge. Season it more than feels right; cold food always needs it.
The salad I bring to every cookout
- An easy side that feeds a crowd
- A make-ahead salad for barbecues and picnics
- A colorful way to use summer vegetables
- A vegetarian dish that is easy to make vegan
Why this pasta salad actually gets eaten
- Creamy and fresh. A light, tangy dressing coats every bite.
- Colorful and crunchy. Corn, peppers, and greens add texture.
- Make-ahead. It tastes even better the next day.
- Flexible. Easy to make vegan or add extras.
About the pasta, corn, and peppers
Pasta with ridges or curls, like fusilli, cavatappi, or macaroni, holds the dressing best. Use gluten-free pasta if needed.
Corn, red pepper, greens, and red onion add sweetness, crunch, and color. Use fresh summer corn, or canned or thawed corn year-round.
The dressing is a creamy base of mayo or vegan mayo, brightened with mustard, lemon, salt, and pepper.
Tips and a few ways to switch it up
- Cool the pasta. Rinse cooked pasta under cold water so the salad stays fresh, not gummy.
- Dress to taste. Add dressing gradually; pasta soaks it up as it sits.
- Make it vegan. Use a good vegan mayo for the dressing.
- Add protein. Chickpeas, white beans, or cubed cheese make it a meal.
Make it ahead, and how to keep it
- Fridge: store in an airtight container for up to 3 days.
- Refresh before serving: stir in a little extra dressing if it looks dry.
- Make ahead: it tastes even better after a few hours in the fridge.
For more ideas, browse our pasta salad recipes, or try a lemony pesto pasta or creamy avocado pasta.
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Creamy Pasta Salad with Corn and Peppers
Equipment
- Large pot
- Colander
- Mixing bowl
Ingredients
- 12 oz short pasta fusilli, cavatappi, or macaroni
- 1 cup sweet corn fresh, canned, or thawed
- 1 red bell pepper diced
- 2 cups lettuce or greens chopped
- ½ red onion finely chopped
- *For the dressing*
- ½ cup mayo or vegan mayo
- 1 tbsp mustard
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Cook the pasta to al dente, then drain and rinse under cold water to cool. Toss with a little oil.
- Whisk together the mayo, mustard, lemon juice, salt, and pepper.
- In a large bowl, combine the cooled pasta, corn, red pepper, greens, and red onion.
- Pour over the dressing and toss to coat evenly.
- Chill for at least 30 minutes, then taste, adjust seasoning, and serve.
Notes
Frequently Asked Questions
Pasta absorbs dressing as it sits, so make a little extra and stir some in just before serving. Rinsing the cooked pasta under cold water and tossing it with a touch of oil also helps keep it from clumping or drying.
Yes. Use a good vegan mayonnaise for the creamy dressing and leave out any cheese, or use a plant-based one. The pasta and vegetables are already plant-based.
Short pasta with ridges or curls, like fusilli, cavatappi, rotini, or macaroni, holds the dressing best and is easy to eat. Cook it just to al dente so it does not turn mushy.
Yes, and it is even better for it. Make it a few hours or up to a day ahead so the flavors meld, and stir in a little extra dressing before serving if needed.
Not with regular pasta, which is made from wheat. Use a good gluten-free pasta to make the whole salad gluten-free, and check that your mayo and mustard are gluten-free too.
Stir in chickpeas, white beans, or cubed cheese for protein, and add extra vegetables. Served with bread, it becomes a satisfying main rather than a side.
