Creamy Pasta Salad with Corn and Peppers
An easy creamy pasta salad with sweet corn, red pepper, greens, and red onion in a light, tangy dressing. A crowd-pleasing vegetarian side for summer.
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
Make extra dressing to refresh leftovers. Use vegan mayo to make it vegan and gluten-free pasta for a gluten-free version. Best made a few hours ahead.