Creamy corn pasta salad
3 cups uncooked bowtie pasta
4 cups thawed frozen corn
8 oz cherry tomatoes
¼ cup purple onion
For The Dressing
½ cup sour cream
½ cup mayo
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp crushed red pepper
¼ cup parsley
⅓ cup feta cheese
Cook bow tie pasta according to package instructions, drain and then run under cool water. Meanwhile defrost frozen corn under cool running water, remove any excess water.
Add pasta and corn to a large bowl. Add in tomatoes, onion and parsley. In a separate bowl combine the sour cream, mayo, salt, pepper, garlic powder and red pepper. Whisk to combine. Pour over pasta and corn and toss to combine. Just before serving toss in feta cheese. Keep refrigerated until ready to enjoy.
This creamy corn pasta salad is a fantastic dish to bring something light, refreshing, and full of texture to your table, especially during the warm months. The combination of tender bowtie pasta and sweet thawed frozen corn creates a pleasantly chewy and slightly crisp base that’s complemented by juicy cherry tomatoes and sharp purple onion for an added punch of flavor. One of the best parts about this salad is the creamy dressing made from a blend of sour cream and mayo, seasoned with garlic powder, black pepper, salt, and a hint of crushed red pepper to give a subtle kick. The fresh parsley adds a herbaceous note, balancing out the richness of the dressing, while the crumbled feta cheese tossed in just before serving gives a delightful salty and tangy finish. For an extra boost of freshness, you might consider adding a squeeze of lemon juice to the dressing or tossing in some chopped cucumber for a crunchy contrast. This salad is not only perfect as a side dish for barbecues and picnics but also makes a filling light lunch when paired with grilled chicken or fish. A helpful tip to keep the pasta salad from becoming soggy is to rinse the cooked pasta with cold water immediately after draining. This stops the cooking process and cools the pasta down, preventing it from absorbing too much dressing or moisture later. If you prefer a dairy-free version, you can substitute the sour cream and feta cheese with plant-based alternatives. Also, feel free to experiment with the types of pasta—rotini or shells hold the dressing beautifully. Storing this salad in the refrigerator ensures it stays cool and flavors meld together nicely. Just give it a gentle toss before serving to redistribute the dressing and cheese. Overall, this creamy corn pasta salad is a crowd-pleaser that’s simple to make and wonderfully versatile.
