| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup Dijon mustard
- Zest of a lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon grated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound penne pasta
- Kosher salt
- 4 cups red grape tomatoes, halved
- 4 cups yellow grape tomatoes, halved
- 2 cups frozen sweet corn, thawed
- 1 red bell pepper, seeded and cut into strips
- 1 orange bell pepper, seeded and cut in strips
- 1 yellow bell pepper, seeded and cut in strips
- One 16-ounce jar banana peppers, drained and sliced
- 1 lemon, sliced, for garnishing
Instructions
- For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
- For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
- Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 569 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 13 g |
| Cholesterol | 26 mg |
| Sodium | 1027 mg |
Reviews
I make this all the time, and when invited to cookouts – I’m asked to bring it. I use cavatappi pasta (corkscrew). This pasta salad is amazing, I only make the full recipe when bringing to a cookout, it makes a lot. People ask for the recipe all the time, You can’t go wrong with it!
I’ve made this several times & it always gets rave reviews – if I am making ziti I’ll reduce the amount of dressing, but if I use rotini – I definitely use the full amount of dressing. This recipe also gives room to play with it & make it your own. I’ve done it with cheese tortellini….I’ve added basil to the dressing & I’ve tried throwing a protein in too – grilled chicken was great with it as well as salami.
About to make this for the 2nd time. 1st time was for a BBQ and it magically disappeared. Everyone loved it. Going to make it tomorrow for a birthday party for our neighbor’s doggies 1st birthday
Perfect for a hot summer day! Fast and easy to make. The dressing has a nice citrus zing, didn’t have banana peppers but still tasted great!
Made the sunshine pasta for 4th of July bbq. Excellent!!! Didn’t use all the dressing & also skipped the yellow tomatoes.used bow tie pasta instead of penne. I can see why adding chicken would compliment this dish. Definitely will make again
Not your average pasta salad.
I really enjoyed making, serving and eating this brightly flavored pasta salad. The recipe makes a lot of dressing so I made half the dressing but made the full salad. I was tempted to add herbs because I wanted a little green in it but I reminded myself that most summer pasta salads are herby and I wanted something different this time.
I will make this again.
I really enjoyed making, serving and eating this brightly flavored pasta salad. The recipe makes a lot of dressing so I made half the dressing but made the full salad. I was tempted to add herbs because I wanted a little green in it but I reminded myself that most summer pasta salads are herby and I wanted something different this time.
I will make this again.
This is the second time I’ve made this! Super delicious and easy to make. It does take a lot of prep work but it’s well worth the effort. It also looks so pretty! I don’t use all of the dressing. Otherwise it gets just a little to “wet” for my taste.
This pasta salad is super delicious! I made it just like Ree but cut recipe in half because there are just the 2 of us. Even 1/2 recipe will feed 4 or 5 people! Try it! You will love it!
My favorite pasta salad
Simply bright and delicious.
Simply bright and delicious.
My banana peppers somehow went bad so I subbed for a jar of peperoncinos that I sliced up. I also was short on sour cream and only had a 1/2 cup. I caved and added parsley and basil as well… I definitely would make sure all your produce is dry and that you add 2/3 of the dressing to see where you are. I left out a bit at the end. Was so tired of the same old same old pasta salads. My three year old even LOVED it. AMAZING recipe!!!!!