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Sunshine Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 8 servings
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Sunshine Dressing:

1 cup mayonnaise

1 cup sour cream 

1/2 cup Dijon mustard 

Zest of a lemon 

1 tablespoon lemon juice 

1/2 teaspoon grated garlic 

1/2 teaspoon kosher salt 

1/2 teaspoon ground black pepper 


1 pound penne pasta

Kosher salt

4 cups red grape tomatoes, halved 

4 cups yellow grape tomatoes, halved 

2 cups frozen sweet corn, thawed 

1 red bell pepper, seeded and cut into strips 

1 orange bell pepper, seeded and cut in strips 

1 yellow bell pepper, seeded and cut in strips 

One 16-ounce jar banana peppers, drained and sliced 

1 lemon, sliced, for garnishing 


  1. For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
  2. For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
  3. Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.