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Sweet Corn Pasta Salad

Sweet Corn Pasta Salad for a Refreshing Summer Picnic

This Sweet Corn Pasta Salad combines fresh corn and orzo pasta, creating a delightful dish perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 9 minutes
Chill Time 4 hours
Total Time 4 hours 24 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 cup Orzo pasta Substitute with any small pasta shape if unavailable.
For the Salad
  • 2 cups Sweet corn Fresh, canned, or frozen corn can be used.
  • 1 medium Cucumber Can substitute with shredded zucchini.
  • 4 stalks Green onions Can substitute with regular onions.
  • 1 medium Red pepper Any bell pepper color can be used.
  • 1 medium Green pepper Any bell pepper color can be used.
  • 2 stalks Celery Can substitute with fennel.
  • 1/2 cup Fresh parsley Can substitute with cilantro.
  • 2 cloves Garlic Garlic powder can substitute (1/4 teaspoon per clove).
For the Dressing
  • 1/4 cup Light olive oil Can replace with canola or safflower oil.
  • 1/4 cup Seasoned rice wine vinegar Regular rice vinegar can be used.
  • 1 teaspoon Ground cumin Can substitute with taco seasoning.
  • 1 teaspoon Dried oregano Italian seasoning can be an alternative.
  • 1/4 teaspoon Cayenne pepper Omit for a milder dressing.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Pepper Adjust according to taste.

Equipment

  • Pot
  • Measuring cup
  • Mixing bowl
  • microwave

Method
 

Preparation Steps
  1. Cook orzo pasta in boiling salted water for about 9 minutes until al dente. Strain and rinse under cool water.
  2. In a measuring cup, whisk together olive oil, rice wine vinegar, lime juice, garlic, cumin, oregano, and cayenne to create the dressing.
  3. If using fresh corn, steam kernels in the microwave for 3-4 minutes until tender. If using canned corn, drain it well.
  4. Chop cucumber, green onions, red and green peppers, and celery into bite-sized pieces. Add all vegetables and corn to a mixing bowl.
  5. Pour the remaining dressing over the vegetable mixture and gently fold in the pasta until well coated.
  6. Cover and refrigerate for 3-4 hours or overnight for best flavor.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use seasonal vegetables for the best flavor. Feel free to swap parsley with cilantro or add spinach for a twist.

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