Enjoy best-of-summer flavors all year long with this corn and tomato pasta salad in a sour cream-and-chive dressing.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons finely chopped fresh chives
- 1 1/2 tablespoons fresh lemon juice
- 8 ounces dried fusilli
- 1 1/2 cups frozen corn kernels, thawed
- 2 cups halved grape tomatoes
- 1/2 cup thinly sliced scallions
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. About 3 minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 301 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 8 mg |
| Sodium | 361 mg |
Reviews
Excellent! Serve it anytime and anywhere!