Get ready to transform your ordinary meal into an extraordinary culinary experience with this vibrant Corn and Peas Pasta Salad! Imagine a refreshing dish that bursts with color, flavor, and nutrition - perfect for summer picnics, potlucks, or a quick weeknight dinner. This easy-to-make recipe combines the sweetness of corn and peas with a zesty lemon dressing that will have everyone asking for seconds. Whether you're a busy professional, a health-conscious foodie, or just looking for a delicious side dish, this pasta salad is about to become your new go-to recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz pasta
- 1 cup corn, frozen or canned
- 1 cup peas, frozen or fresh
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients. Ensure the pasta, corn, and peas are ready for cooking.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the 8 oz of pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare the vegetables. If using fresh peas, rinse them under cold water. For frozen peas, you can use them directly from the freezer. Dice the 1/2 cup of red bell pepper and 1/4 cup of red onion into small pieces.
- In a separate bowl, combine the 1 cup of corn (if using canned corn, drain and rinse it first), 1 cup of peas, diced red bell pepper, and diced red onion. Mix well.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down.
- Add the cooled pasta to the bowl with the vegetables. Gently toss everything together to combine.
- In a small bowl, whisk together the 1/4 cup of olive oil, 2 tablespoons of lemon juice, and a pinch of salt and pepper to create a dressing.
- Pour the dressing over the pasta and vegetable mixture. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Cover the pasta salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 15 minutes to allow the flavors to meld together.
- Before serving, give the salad a final toss. Serve chilled or at room temperature, garnished with additional fresh herbs or lemon wedges if desired.
Tips
- Choose the right pasta: Use short pasta shapes like rotini, shells, or bowties that can hold the dressing and trap vegetable pieces.
- Cook pasta al dente: Slightly firm pasta prevents the salad from becoming mushy when chilled.
- Cool pasta quickly: Rinse with cold water immediately after cooking to stop the cooking process and prevent sticking.
- Use fresh ingredients: If possible, use fresh corn and peas for the best flavor and texture.
- Let it marinate: Refrigerating the salad for at least 15-30 minutes allows flavors to blend beautifully.
- Customize your salad: Feel free to add protein like grilled chicken or feta cheese to make it more substantial.
- Make ahead: This salad tastes even better the next day, making it perfect for meal prep!
Nutrition Facts
Calories: kcal
Carbohydrates: 37g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
