This Corn Pasta Salad is a creamy, colorful, and crowd-pleasing dish that’s bursting with fresh flavor and texture. Sweet corn kernels, tender pasta, crisp veggies, and tangy cheese come together in a rich, zesty dressing that makes every bite refreshing and satisfying. It’s perfect for summer barbecues, potlucks, or easy make-ahead lunches—all in one bowl!
The combination of sweet corn, chewy pasta, and creamy dressing hits all the right notes—comforting yet light, simple yet packed with flavor. You can serve it chilled or at room temperature, and it’s just as delicious the next day after the flavors have mingled.
Key Ingredients & Substitutions
Here’s what makes this salad shine and how to tweak it to your liking:
Pasta: Short pasta shapes like rotini, bowtie, shells, or penne work best. They hold the dressing and bits of veggies beautifully. For a healthier twist, use whole wheat or chickpea pasta.
Corn: Use canned, frozen, or fresh corn. Fresh grilled corn adds amazing smoky sweetness. If using frozen, thaw before mixing; if canned, drain well.
Cheese: Crumbled feta or cotija adds tang, while shredded cheddar gives a creamier, more traditional taste. Pick what suits your mood or mix both!
Red Bell Pepper: Adds color and crunch. You can also use green, orange, or yellow peppers for extra brightness.
Red Onion: Brings sharp flavor contrast. For milder taste, soak slices in cold water for 10 minutes before adding.
Mayonnaise: The creamy base of the dressing. Swap half for Greek yogurt to lighten it up without losing richness.
Lime Juice: Adds freshness and balances the creamy dressing. Lemon juice works too, but lime gives a bolder flavor.
Cilantro: A fresh herbal pop that complements corn beautifully. Substitute parsley if you prefer a milder herb.
Spices: Garlic powder, salt, and pepper are essentials. Add paprika or chili powder for a touch of warmth.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl
- Whisk for making the dressing
- Knife and cutting board
Flavor Variations & Add-Ins
- Mexican-Inspired: Add black beans, cotija cheese, and a dash of chili powder for a southwest twist.
- Bacon Lover’s: Stir in crispy bacon bits for smoky flavor and crunch.
- Avocado Upgrade: Mix in diced avocado for creamy freshness.
- Veggie Boost: Add halved cherry tomatoes or baby spinach for color and nutrients.
- Spicy Kick: Include diced jalapeños or drizzle with hot honey for sweet heat.
How to Make Corn Pasta Salad
Ingredients You’ll Need:
- 8 oz (about 3 cups) rotini or bowtie pasta
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- ¼ cup finely diced red onion
- ½ cup shredded cheddar or crumbled feta cheese
- ½ cup mayonnaise (or half mayo, half Greek yogurt)
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon garlic powder
- ½ teaspoon paprika or chili powder (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped cilantro or parsley
How Much Time Will You Need?
About 25 minutes total: 10 minutes for cooking pasta, 5 minutes for prepping veggies, and 10 minutes for assembling and chilling. It’s quick, easy, and great for making ahead.
Step-by-Step Instructions:
1. Cook the pasta
Boil the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the noodles. Set aside.
2. Prepare the corn
If using fresh corn, boil or grill it, then slice off the kernels. For canned, drain well; for frozen, thaw and pat dry. Lightly char the corn in a skillet for 3–4 minutes if you want a smoky flavor.
3. Make the dressing
In a small bowl, whisk together mayonnaise, lime juice, garlic powder, salt, pepper, and paprika until smooth. Adjust seasoning to taste—more lime for tang or more mayo for creaminess.
4. Combine the salad
In a large bowl, combine cooled pasta, corn, red pepper, onion, and cheese. Pour in the dressing and toss gently until evenly coated.
5. Chill and serve
Stir in chopped cilantro or parsley. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Pro Tips for Best Texture & Taste
- Cool pasta completely: Warm pasta can make the dressing separate or absorb too much, leaving it dry later.
- Use fresh lime juice: It brightens the salad and balances the creamy dressing.
- Char the corn: Adds a smoky depth and caramelized sweetness.
- Chill before serving: The salad tastes better once the flavors have blended and the texture firms up slightly.
- Toss before serving: If it sits for a while, give it a quick stir to redistribute the dressing evenly.
Frequently Asked Questions
Can I make Corn Pasta Salad ahead of time?
Yes! It’s even better after chilling for a few hours. Make it the night before, cover tightly, and refrigerate. Stir and adjust seasoning before serving.
Can I use different pasta shapes?
Absolutely. Short shapes like penne, shells, or cavatappi hold the dressing best. Avoid long noodles like spaghetti—they don’t mix as evenly.
How long does it last in the fridge?
Stored in an airtight container, this salad stays fresh for up to 3 days. If it thickens, add a splash of lime juice or mayo before serving.
Can I make it dairy-free?
Yes. Omit the cheese or use a dairy-free alternative. The salad will still be creamy and flavorful with the mayo-lime dressing.
What goes well with Corn Pasta Salad?
It’s great with grilled chicken, burgers, steak, shrimp, or even BBQ ribs. You can also enjoy it on its own for a light, summery lunch.