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 all throughout, its got everything.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
Ingredients
Units
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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.