Corn And Pea Pasta Salad Recipes

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PASTA SALAD WITH PEAS AND CORN



Pasta Salad with Peas and Corn image

Great, easy summertime pasta salad with peas and corn. I promise you will be the hit of the party!

Provided by rharejr

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package wagon wheel pasta
1 (16 ounce) bottle ranch dressing
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
  • Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 37.1 g, Cholesterol 10.5 mg, Fat 21.2 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 411.7 mg, Sugar 4.8 g

CORN AND PEA PASTA SALAD



Corn and Pea Pasta Salad image

Make and share this Corn and Pea Pasta Salad recipe from Food.com.

Provided by Poutine

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups macaroni, cooked and drained
2 cups frozen corn, thawed
2 cups frozen peas, thawed
1 stalk celery, diced
6 hard-boiled eggs, crumbled
1 cup mozzarella cheese or 1 cup cheddar cheese, cubed
3/4 cup bacon, cooked and crumbled
1/2 onion, diced
3/4 cup mayonnaise
3 tablespoons Dijon mustard

Steps:

  • Mix all ingredients in a salad bowl.
  • Cover and chill for at least 1 hour.

Nutrition Facts : Calories 505.2, Fat 20.8, SaturatedFat 5.8, Cholesterol 234.4, Sodium 535.1, Carbohydrate 60.3, Fiber 5.2, Sugar 6.7, Protein 21

CORN PASTA SALAD



Corn Pasta Salad image

After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN SAUSAGE PENNE PASTA WITH TOMATOES AND PEAS AND SWEET CORN SALAD



Italian Sausage Penne Pasta with Tomatoes and Peas and Sweet Corn Salad image

Provided by Food Network

Categories     main-dish

Time 47m

Number Of Ingredients 12

2 pounds sweet Italian sausage, roughly chopped
3/4 cups olive oil, divided
1 1/2 cups onion, diced and divided
1 tablespoon dried oregano, crushed
2 tablespoons garlic, chopped
6 cups plus 6 whole tomatoes, chopped
1/4 cup parsley, chopped
1 cup basil, julienned and divided
2 cups frozen peas
2 pounds penne pasta
3 ears corn, blanched
Salt and pepper

Steps:

  • In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper.
  • Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper.

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