Description
This corn pasta salad with creamy pesto dressing, mozzarella, and fresh herbs creates a bright and easy side dish for gatherings or casual meals.
Ingredients
- 8 oz rotini or penne pasta
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 small red onion, finely chopped
- 1 cup mini mozzarella balls (ciliegine), halved
- 2 tablespoons chopped fresh basil or parsley
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool completely.
- In a small bowl, whisk together pesto, mayonnaise, yogurt, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
- In a large mixing bowl, combine cooked pasta, corn, cherry tomatoes, red bell pepper, onion, mozzarella, and herbs.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs or a drizzle of pesto if desired.
Notes
- For a lighter option, skip the mayonnaise and increase yogurt by 2 tablespoons.
- This salad can be made up to one day in advance — stir before serving to refresh the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold preparation
- Cuisine: American