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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4-6
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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


  1. Bring a large pot of salted water to a boil.
  2. Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  3. 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.
  4. 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.