Corn Pasta Salad

Name: Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 340 g canned sweet corn (drained); 150 g mayonnaise; 100 g sour cream; 1 small red onion; 1 medium bell pepper (yellow or red); 0.25 bunch fresh dill; 1 tsp salt; 0.5 tsp ground black pepper; 1 tbsp Dijon mustard

Difficulty

easy

Time

25m

Price Category

cheap

Calories

Medium

This refreshing corn pasta salad is a perfect choice for a light lunch, picnic, or as a side for a barbecue. It's quick to prepare, packed with flavors and textures, and the creamy dressing makes it irresistible. The sweetness of the corn, the crunch of the red onion, and the aroma of fresh dill create a harmonious blend. Prepare it in advance to allow the flavors to meld, and enjoy the taste of summer anytime!

ingredients

4 Servings

340 g canned sweet corn (drained)150 g mayonnaise100 g sour cream1 small red onion1 medium bell pepper (yellow or red)0.3 bunch fresh dill1 tsp salt0.5 tsp ground black pepper1 tbsp Dijon mustard

Steps

Cook Pasta

Cook the fusilli pasta in salted water according to package instructions until al dente. Drain, then rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool.

Prepare Vegetables

While the pasta cools, prepare the vegetables. Dice the red onion and bell pepper into small pieces. Finely chop the fresh dill. Thoroughly drain the canned corn.

Make Dressing

In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Taste and adjust seasoning if necessary.

Assemble Salad

Add the cooled pasta, drained corn, diced red onion, bell pepper, and chopped dill to the dressing. Gently toss everything together until well coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Extra Tips

► The salad tastes best if it rests in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.

► Vary the vegetables: you can add cucumber, green onions, or even hard-boiled eggs.

► For a lighter dressing, swap the sour cream for plain yogurt.

Nutrition

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	5g	12.5g
Fat	10g	25g
Carbohydrate	18g	45g
Fiber	2g	5g
Sugar	3g	7.5g