Juicy Street Corn Pasta Salad with vibrant ingredients and fresh herbs.

Juicy Street Corn Pasta Salad

ByOlivia Carter
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Why Make This Recipe

Juicy Street Corn Pasta Salad is a fresh and colorful dish that brings the flavors of summer straight to your table. It combines hearty pasta with juicy corn, crisp veggies, and a zesty dressing. This salad is perfect for gatherings, picnics, or simply as a tasty side with your weeknight dinner. It’s not only delicious but also easy to make!

How to Make Juicy Street Corn Pasta Salad

Ingredients:

  • 8 ounces pasta (e.g., rotini or penne)
  • 2 cups fresh corn kernels (or canned corn)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the pasta according to package instructions. Drain and let it cool.
  2. In a large bowl, combine the cooked pasta, corn, red bell pepper, cherry tomatoes, red onion, cilantro, and feta cheese.
  3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine well.
  5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

How to Serve Juicy Street Corn Pasta Salad

Serve this pasta salad as a side dish at barbecues, potlucks, or picnics. It also works great as a light main dish. You can garnish it with extra cilantro or feta for added color and flavor.

How to Store Juicy Street Corn Pasta Salad

Store the pasta salad in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you plan to keep it longer, consider storing the dressing separately to prevent the pasta from getting mushy.

Tips to Make Juicy Street Corn Pasta Salad

  • Make sure to cook the pasta al dente, so it holds its texture in the salad.
  • For the freshest taste, use fresh corn if it’s in season. If not, canned corn works well too.
  • Feel free to adjust the amount of lime juice and olive oil to match your taste preference.

Variation

You can add beans, such as black beans or chickpeas, for extra protein. You can also swap out the feta cheese for avocado or a dairy-free option to cater to different dietary preferences.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just keep it covered in the refrigerator.

2. What types of pasta work best for this dish?
Rotini and penne are great choices, but any short pasta will work well.

3. Can I omit any ingredients if I don’t have them?
Absolutely! This salad is flexible, so feel free to leave out ingredients you don’t have or don’t like. It will still taste great!

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Juicy Street Corn Pasta Salad

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A fresh and colorful pasta salad featuring juicy corn, crisp veggies, and a zesty dressing, perfect for gatherings or as a side dish.

Ingredients

  • 8 ounces pasta (e.g., rotini or penne)
  • 2 cups fresh corn kernels (or canned corn)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions. Drain and let it cool.
  2. In a large bowl, combine the cooked pasta, corn, red bell pepper, cherry tomatoes, red onion, cilantro, and feta cheese.
  3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine well.
  5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Notes

Make sure to cook the pasta al dente. Store in an airtight container for 3-4 days. For variations, consider adding beans or swapping feta for avocado.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Mexican

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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