Pasta Corn Salad Recipes

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CORN AND PASTA SALAD WITH HOMEMADE RANCH DRESSING



Corn and Pasta Salad with Homemade Ranch Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (as a side dish)

Number Of Ingredients 12

4 ounces gemelli pasta
1 small garlic clove
Kosher salt and freshly ground black pepper
1/3 cup reduced-fat sour cream
1/3 cup buttermilk
2 teaspoons cider vinegar
1 scallion, minced
2 small ears fresh corn
8 ounces grape tomatoes, preferably mixed heirloom, halved
1/4 small red onion, thinly sliced lengthwise
4 cups baby arugula
2 slices bacon, cooked until crisp in the microwave, and crumbled

Steps:

  • Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
  • Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
  • Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.
  • Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg;

Nutrition Facts : Calories 148 calorie, Fat 2 grams, SaturatedFat 1.5 grams, Cholesterol 9.5 milligrams, Sodium 159 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 6 grams

MEXICAN STREET CORN PASTA SALAD



Mexican Street Corn Pasta Salad image

Street corn just became a potluck favorite in this simple pasta salad.

Provided by By Karly Campbell

Categories     Side Dish

Time 4h25m

Yield 10

Number Of Ingredients 8

1 lb uncooked pasta
1 tablespoon butter
3 ears fresh sweet corn, husks removed
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese

Steps:

  • Cook and drain pasta as directed on package. Cool 10 minutes.
  • While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
  • Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
  • Refrigerate about 4 hours or until chilled before serving.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Seving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

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

PASTA SALAD WITH TOMATOES AND CORN



Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories     Salad     Pasta     Tomato     Quick & Easy     Lunch     Parmesan     Basil     Corn     Spring     Bon Appétit     San Francisco     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4-6 servings

Number Of Ingredients 8

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Steps:

  • Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

FRESH CORN PASTA SALAD



Fresh Corn Pasta Salad image

Warmer days call for this delicious pasta salad made with fresh corn, onions, and basil, topped with a tangy lemon dressing. Get the recipe now on Foodal.

Provided by Felicia Lim

Yield 2 Servings

Number Of Ingredients 9

2 ears of fresh corn, ((2 cups fresh kernels))
2 cups uncooked bowtie pasta
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup diced red onions
1 cup chopped spring onions,
1/2 cup fresh basil leaves

Steps:

  • Bring a large pot of water to boil.
  • Shuck the corn. Cut the kernels off the cobs, and then blanch them quickly in hot water until the kernels turn bright yellow. Drain the kernels in a colander and rinse them with cold tap water to stop the cooking or dunk in an ice bath. Set them aside.
  • Cook the pasta until they are al dente, or to your preference, before draining them and rinsing them in cold water to prevent them from cooking further.
  • To make the dressing, combine the lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Set aside.
  • In a large bowl, combine the cooked corn with the red onions, spring onions, and pasta.
  • Drizzle the dressing over the salad and toss well to coat.
  • Garnish with torn fresh basil leaves and serve.

Nutrition Facts : ServingSize 1 serving, Calories 813 kcal, Fat 28 g, SaturatedFat 4 g, UnsaturatedFat 20 g, Carbohydrate 130 g, Sugar 8 g, Fiber 9 g, Protein 20 g, Sodium 974 mg

CORN PASTA SALAD



Corn Pasta Salad image

This Corn Pasta Salad is an easy tortellini salad with corn and roasted vegetables tossed with a simple vinaigrette with mustard.

Provided by Dorothy Kern

Categories     Side Dish

Time 30m

Number Of Ingredients 14

1 package (about 19 ounces) cheese tortellini (see note)
1 medium zucchini (sliced)
1 medium yellow squash (sliced)
2 cups frozen corn (thawed)
1 cup grape tomatoes (diced)
1 red pepper (diced)
1 tablespoon diced shallot
1 clove garlic (minced or pressed)
1 tablespoon dijon mustard
⅓ cup white balsamic vinegar
¾ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon Italian seasoning

Steps:

  • Cook tortelllini according to pacakge directions. Drain and cool.
  • While you're cooking the tortellini, heat a griddle to medium high heat. Spray with nonstick cooking spray. Grill the zucchini and squash about 3-5 minutes per side (depending on thickness). Cool then dice.
  • Mix together tortelllini, diced squash and zucchini, diced bell pepper, tomatoes and corn.
  • Place all dressing ingredinets in a mason jar. Cover and shake until emulsified. Pour over salad. Toss to coat.
  • Chill and serve within 2 days.

Nutrition Facts : ServingSize 1 serving, Calories 339 kcal, Carbohydrate 32 g, Protein 9 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 454 mg, Fiber 4 g, Sugar 4 g

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY



Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

  • Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  • Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  • Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  • Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  • In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

CORN AND TOMATO PASTA SALAD



Corn and Tomato Pasta Salad image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
1 pound farfalle pasta
2/3 cup mustard vinaigrette (see directions)
1 small shallot, finely chopped
1/2 teaspoon finely grated lemon zest
2 ears of corn, husked
2 cups assorted cherry tomatoes, halved or quartered if large
1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds
1/2 cup fresh basil, roughly chopped
Freshly ground pepper
2 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
  • Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
  • Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
  • Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

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  • Cook pasta according to package directions until al dente. Toss with olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
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MEXICAN STREET CORN PASTA SALAD - THE TRAVEL PALATE
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Estimated Reading Time 5 mins
  • Prepare The Corn: If you’re using ears of corn, grill them over medium high heat for a few minutes on each side until slightly charred. Once cooled, use a knife to shave off the corn kernels. If you’re using frozen corn kernels, heat up as directed on the package.
  • Cook The Pasta: Cook pasta according to instructions on the box. Make sure the pasta is al dente meaning it’s slightly under cooked. This will hold up better in pasta salad. You can achieve this by subtracting 2-3 minutes of cooking time and running it under cold water to stop the cooking process once it’s finished.
  • Make The Creamy Pasta Salad Sauce: In a large bowl, add in mayo, sour cream, chili powder, lime juice, salt, pepper and garlic powder, whisk until everything is fully combined.
  • Toss It All Together: To the bowl with the sauce, add in corn, cooled pasta, diced red onion and cilantro. Toss everything together until fully combined top with crumbled Mexican cheese.


CORN PASTA SALAD {VIDEO} - I AM HOMESTEADER
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Estimated Reading Time 3 mins
  • Cook the pasta according to package directions. Drain, rinse under cold water and toss with olive oil. Set aside.
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  • In a large serving bowl add the tomatoes, corn, zucchini, green onions, jalapeño, cilantro and queso fresco. Add the cooled pasta in with the other ingredients. Season with salt and pepper.
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  • Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you’d prefer.
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  • Add the butter to a large skillet over medium heat, once the butter is melted and sizzling, add the onion and garlic and saute until soft and fragrant, then add in the corn, season with salt and pepper and saute for 6-7 minutes or until blistered. Turn off the heat, transfer the corn to a clean bowl or plate and allow it to cool down to room temperature.
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  • Cook the pasta according to package directions. While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and garlic. Season with salt and black pepper, to taste.
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2020-08-06 This easy Pasta and Corn Salad recipe is simple to make and offers a refreshing twist to traditional pasta salads. The fresh corn adds a pop of texture and sweet flavor to the pasta, which also gets a bit of a zing from the addition of sweet pickle relish. The ingredients are literally just tossed together. The only real prep work is to chop the herbs, dice the celery and to remove the kernels ...
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