Creamy Corn and Tomato Pasta Salad
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
- 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
Directions
- 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.
