CORN AND PASTA SALAD WITH HOMEMADE RANCH DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings (as a side dish)
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 11
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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MEXICAN STREET CORN PASTA SALAD - MIDWEST FOODIE
From midwestfoodieblog.com
Estimated Reading Time 8 mins
- 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.
- In a medium bowl combine sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper.
MEXICAN STREET CORN PASTA SALAD - THE TRAVEL PALATE
From thetravelpalate.com
Estimated Reading Time 6 mins
- If grilling the corn, lightly coat it with oil. Char it over high heat with the lid down for about 8-10 minutes. Turn occasionally to cook evenly. Since grills vary, be sure to pull the corn off before it's overcooked, otherwise it will be quite dry. Remove from the grill and remove the kernels when cool enough to handle.
- If roasting corn in the oven, cut the kernels off and spread on a baking sheet. Drizzle with olive oil and salt and pepper. Cook at 450º F for about 15 minutes.
MEXICAN STREET CORN PASTA SALAD – EASY SUMMER SIDE DISH
From thymeandjoy.com
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
From iamhomesteader.com
Estimated Reading Time 3 mins
- Cook the pasta according to package directions. Drain, rinse under cold water and toss with olive oil. Set aside.
- Working in batches, place one layer of kernels on a cast iron skillet set over high heat. Heat just until slightly charred, then flip to char the second side. Repeat with the remaining corn. Set aside.
- In a large bowl, place the pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
CREAMY SWEET CORN PASTA SALAD - THE SKINNYISH DISH
From theskinnyishdish.com
Estimated Reading Time 6 mins
- Preheat oven to 425 degrees. Spray a sheet pan with cooking spray. Add corn and red onion, sprinkle seasoned salt and pepper on top and place into over for about 15 minutes. Stir up the corn and onion about half way through roasting. When finished let cool for a few minutes before adding to cold pasta.
- While the corn is roasting cook noodles according to package directions. Be sure to salt the water before boiling them. When the noodles are done, drain and rinse the noodles with cold water.
- In a large bowl combine the roasted corn and onion, cooked pasta, crumbled bacon, tomatoes, greek yogurt, light mayonnaise, and buttermilk. Stir until combined well. Add a bit more seasoned salt to taste. Cover and place in fridge for about 20 minutes to let the flavors meld together. Garnish with extra tomatoes and/or chopped green onions, if desired. Enjoy!
QUICK AND EASY CORN & TUNA PASTA SALAD - ERREN'S KITCHEN
From errenskitchen.com
Estimated Reading Time 2 mins
- In a large bowl combine the tuna, pasta, corn and green onions. In a small bowl, whisk together the mayonnaise, vinegar, salt & pepper.
TOMATO CORN PASTA SALAD - RECIPE RUNNER
From reciperunner.com
4.8/5 (6)Category PastaCuisine SouthwestTotal Time 30 mins
- 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.
- In a jar with a lid or a measuring cup, shake or whisk together all of the ingredients for the vinaigrette. Pour over the pasta salad and toss everything together until coated. Taste for seasoning and serve or cover and refrigerate until ready to serve.
MEXICAN STREET CORN PASTA SALAD | FOOD WITH FEELING
From foodwithfeeling.com
- 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.
- Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.
- Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
MEXICAN STREET CORN PASTA SALAD - THE DARLING APRON
From thedarlingapron.com
- Cook pasta according to package instructions, being sure to salt the water. Drain and rinse well under cold water. Add to a large bowl and set aside.
- In a skillet, heat olive oil over high heat. Add corn kernels and sauté for 4-5 minutes until heated through and starting to brown. Add corn to the bowl with pasta. Mix in chopped green onions and cilantro.
- Mix in Cojita cheese and sprinkle in Elote seasoning. Store in an airtight container in the fridge for up to 3-4 days.
ROASTED CORN PASTA SALAD - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
- Add mayo, sour cream, garlic powder, salt, and pepper in a bowl. Mix well and keep it covered and allow the flavours to come together. Meanwhile, prepare the other ingredients.
- First, put a pot of salted water to boil for the pasta. When the water comes to a boil, add pasta and cook al dente.
STREET CORN PASTA SALAD - THE COOKIE ROOKIE®
From thecookierookie.com
- 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.
- Meanwhile, cook the pasta in salted water according to the package instructions (cook until al dente). Drain and toss with olive oil to keep it from drying out. Set aside and allow to cool down to room temperature.
- In a medium bowl, add the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt and pepper. Mix until smooth. Taste and adjust seasonings if desired.
- In a large salad bowl or baking dish, add the corn, pasta, and mayo dressing. Toss until everything is evenly coated, top with cheese and serve immediately!
BACON CORN TOMATO PASTA SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- 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.
- When the pasta is done cooking, drain and rinse with cold water. Put the pasta in a large bowl. Add the chopped cooked bacon, tomatoes, corn, arugula, cheese, and green onions.
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