Corn Pasta Salad with Creamy Dill Dressing
This corn pasta salad has all the best flavors of summer. From the creamy dill dressing to the summer veggies throughout, it’s got everything. It’s simple, easy, and so fresh.
I know all pasta salads are summery, but this one is my new no. 1. I’m a little obsessed with dill right now. Its bright flavor breathes new life into everything it touches, and this pasta salad is no exception. This recipe relies on my trusty everyday vinaigrette recipe with a couple of swaps. I wanted the dressing to be creamy, so we swapped a portion of the oil for mayo and swapped out the dried herbs for a healthy dose of fresh dill. Then we use a few simple summer veggies: corn, tomato, cucumber, and shallot. Let’s make it!
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Ingredient notes
- Corn – I used frozen but you could also use fresh corn, grilled corn or fire roasted corn.
- Cherry tomatoes
- Shallot or red onion – any onion is fine really
- Cucumbers – I like using mini cucumbers but any kind will do
- Pasta – any shape will work, but something with spirals or shells are nice because it gives something for the ingredients to stick to
- Feta – for the perfect salty creamy balance
- Dressing is made with: avocado oil, lemon, white wine vinegar, honey (or agave), salt, pepper, and fresh dill
How to make it
- Prep veggies & pasta.
2. Make creamy dill dressing.
3. Add dressing & stir.
Tips
- Make sure to add salt to the water before adding the pasta. It really enhances the overall flavor of the pasta salad.
- Use fresh dill! The flavor is so much better than dried and since dill is carrying a lot of the flavor weight of this pasta salad, you want fresh dill.
- The dressing loses its creaminess once stored in the fridge. It’s still delicious, but I recommend adding the dressing just before serving. Especially if you are bringing it to an event and want the creaminess more prominent. You can also reserve some dressing to add as you eat leftovers if you like.
Tried this recipe?
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PrintCorn Pasta Salad with Creamy Dill Dressing
This corn pasta salad has all the best flavors of summer. From the creamy dill dressing to the summer veggies all throughout, its got everything.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
Ingredients
Pasta salad
- 12 oz pasta (about 3 1/2 cups dry)
- 1 1/2 cups frozen corn, thawed
- 1/2 cup finely chopped shallot
- 1 cup halved cherry tomatoes, or quartered depending on size and preference
- 1 cup sliced mini cucumbers
- 4 oz crumbled feta
Dressing
- 1/3 cup mayo
- 1/3 cup avocado oil
- white wine vinegar *see recipe instructions for measuring
- lemon juice *see recipe instructions for measuring
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp honey or agave nectar
- 1/2 cup fresh dill, measure the chop
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions. Add 2 tbsp salt to the water once boiling, right before adding the pasta. Once cooked, drain pasta through a colander and run under cold water until cooled.
- Chop veggies and make dressing while the pasta cooks.
- Combine all dressing ingredients in a jar with a secure lid and shake vigorously to combine. For the vinegar/lemon juice: fill a 1/3 cup measuring cup about halfway with vinegar, then top it off with lemon juice.
- Add pasta and chopped veggies to a large mixing bowl, then pour in dressing. Mix until thoroughly combined. Serve immediately.
- I recommend waiting to add the dressing until ready to serve to maintain the dressing’s creamy texture. It’s still delicious after being stored in the fridge but the pasta does soak up the dressing and won’t be as creamy as when you initially add it.
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