Best 4 Pasta Salad With Peas And Corn Recipes
Pasta salad with peas and corn is a refreshing and delicious side dish, perfect for potlucks, picnics, or summer barbecues. It's made with cooked pasta, fresh or frozen peas and corn, chopped red onion, and a simple dressing of mayonnaise, sour cream, and Dijon mustard. Some variations of the recipe also include chopped hard-boiled eggs, crumbled bacon, or chopped fresh herbs like dill or chives. This pasta salad is a great way to use up leftover cooked pasta and vegetables, and it's also a good source of protein and fiber. Plus, it's easy to make and can be prepared ahead of time. Find the full recipe with step-by-step instructions and additional tips below.
In addition to the classic pasta salad with peas and corn, this article also includes recipes for three other variations:
- **Creamy pesto pasta salad:** This recipe adds creamy pesto sauce to the classic pasta salad for a flavorful twist.
- **Bacon ranch pasta salad:** This recipe adds crispy bacon and tangy ranch dressing to the classic pasta salad for a loaded and indulgent side dish.
- **Greek pasta salad:** This recipe adds Mediterranean flavors to the classic pasta salad with Kalamata olives, feta cheese, and a lemony vinaigrette dressing.
All of these pasta salad recipes are easy to make and perfect for summer gatherings. So grab your favorite pasta salad recipe and get cooking!
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.
PASTA SALAD WITH PEAS
A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Provided by TinaJ
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
- Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g
PEAS AND PASTA SALAD
Provided by Sunny Anderson
Yield 4-7 Servings
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until pasta is cool then drain in a colander shaking to release as much water as possible. In a large bowl, mix pasta with Hidden Valley® Original Ranch® Light Dressing and mix to coat. Add in the peas, carrots, and bacon. Season with salt and pepper. Cook's note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.
ITALIAN SAUSAGE PENNE PASTA WITH TOMATOES AND PEAS AND SWEET CORN SALAD
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.
Tips:
- Use fresh or frozen peas and corn: Fresh peas and corn are best for this salad, but frozen peas and corn can also be used. If using frozen, thaw them before adding them to the salad.
- Cook the pasta al dente: The pasta should be cooked al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy in the salad.
- Use a variety of vegetables: In addition to peas and corn, you can add other vegetables to this salad, such as diced cucumbers, bell peppers, carrots, or celery.
- Use a light and flavorful dressing: A light and flavorful dressing is best for this salad. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option.
- Chill the salad before serving: Chilling the salad before serving will help the flavors to meld and will make the salad more refreshing.
Conclusion:
This pasta salad with peas and corn is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next potluck or barbecue.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
