An easy recipe for potlucks and more, this corn pasta salad requires very little prep. Learn how to make our corn and pasta salad with fresh or frozen corn.
Perfect for picnics, potlucks, or those hot nights when you simply cannot fathom turning on the oven, this corn and pasta salad recipe tastes like summer in a bowl. Fresh corn and in-season tomatoes and basil make it sing, though you can substitute defrosted frozen corn in a pinch. The easiest way to cut corn off its cob is with a rimmed baking sheet, small bowl, and serrated knife: Place the bowl upside down on the baking sheet, hold the ear vertically on top, and slice downward.
If you use frozen corn, opt for a quality brand since it will provide a lot of the flavor and texture in this easy recipe. To make this a vegan corn pasta salad, swap in a ¼ cup nutritional yeast for the grated Parmesan. You can also use different pasta shapes like orecchiette, rotini, or jaunty elbow macaroni. Substitute chopped parsley for some or all of the basil, or throw in a handful of chopped mint or oregano. The garlic-basil dressing is versatile too.
Pasta Pasta Salad Penne Corn Plum Tomato Main Side Dinner Nut Free Vegetarian Quick Easy Weeknight Meals Saute Labor Day
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