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- 8 oz rotini pasta - 1 cup fresh corn kernels - 1 cup cherry tomatoes - 1 small cucumber - 1/4 cup red onion - 1 cup fresh basil leaves - 1/3 cup grated Parmesan cheese - 1/4 cup toasted pine nuts - 1/2 cup plain Greek yogurt - 2 tablespoons extra virgin olive oil - Juice of 1 medium lemon - Salt and pepper This summer pasta salad shines with bright flavors. The rotini pasta makes a fun base. It holds all the tasty ingredients well. The fresh corn adds a sweet crunch. I love using corn straight from the cob. Cherry tomatoes bring a juicy burst and vibrant color. For the extra crunch, I add cucumber. It gives a refreshing bite. The red onion adds a slight zing. Together, these ingredients create a colorful mix. The creamy pesto dressing pulls it all together. I blend fresh basil for a fragrant touch. Grated Parmesan cheese adds rich flavor. Toasted pine nuts give a nutty crunch. The Greek yogurt makes the dressing creamy and smooth. A splash of lemon juice brightens everything up. This summer pasta salad with corn and creamy pesto is a feast for the eyes and the taste buds. You can find the full recipe to make this delightful dish. - Bring a large pot of salted water to a rolling boil. - Add 8 oz of rotini pasta and cook for 8-10 minutes until al dente. - Drain the pasta in a colander and rinse it under cold running water. Cooking pasta correctly is key. Al dente pasta gives a nice bite and texture. Rinsing it cools the pasta and stops the cooking process. - Fill a small saucepan with water and bring it to a boil. - Add 1 cup of fresh corn kernels and blanch for 2-3 minutes. - Drain the corn and let it cool. Fresh corn adds sweetness and crunch. Blanching keeps the corn bright and crisp. - In a blender, combine 1 cup of fresh basil leaves, 1/3 cup of grated Parmesan cheese, and 1/4 cup of toasted pine nuts. - Add 1/2 cup of plain Greek yogurt, 2 tablespoons of extra virgin olive oil, and juice from 1 medium lemon. - Blend until smooth and creamy, then season with salt and pepper. This creamy pesto is rich and flavorful. The yogurt gives it a nice tang and creaminess. - In a large bowl, combine the cooled rotini pasta, blanched corn, 1 cup of halved cherry tomatoes, diced cucumber, and chopped red onion. - Toss gently with the creamy pesto until everything is coated. Mixing well ensures every bite is tasty. The colors from the ingredients make the salad look fresh and inviting. - Cover the bowl tightly and refrigerate for at least 30 minutes. - Before serving, give the salad a gentle stir. - Garnish with extra toasted pine nuts and a sprinkle of Parmesan cheese. Chilling lets the flavors blend and deepen. The garnish adds a lovely finish and extra crunch. For the full recipe, check the earlier sections. To make this pasta salad shine, you need the right texture. First, cook your rotini pasta until it is al dente. This means the pasta should be firm to the bite but not hard. If you overcook it, the pasta will turn mushy. After cooking, rinse it under cold water. This stops the cooking process and cools the pasta quickly. Next, use fresh ingredients. Fresh corn, ripe tomatoes, and crisp cucumber bring a burst of flavor. They make your dish vibrant and enjoyable. Always pick the best produce you can find for the best results. Once you mix the salad, taste it. Salt and pepper can make a big difference. Adjust them to fit your taste. If you want a bit more brightness, add some lemon zest. It lifts the flavors and adds a refreshing touch. For a lovely finish, think about garnishing. Microgreens or arugula can add a fresh crunch. They also look great on the plate. If you have nut allergies, toss in some seeds instead. They offer a nice texture without the risk. For the full recipe, check out the main section! {{image_4}} You can easily make this salad heartier. Add grilled chicken or shrimp for a tasty protein boost. If you want a vegetarian option, try chickpeas. They add great texture and a nice flavor. Incorporate fresh spring asparagus or summer zucchini for extra crunch. These veggies add bright color and flavor. You can also swap cherry tomatoes for roasted tomatoes. Roasting brings out their sweetness and adds depth. If you want a different taste, try a balsamic vinaigrette. It adds a tangy twist that pairs well with the pasta. Another option is to mix in crumbled feta cheese. It adds creaminess and a nice tang to the salad. For the complete recipe, check out the full recipe section. To keep your leftover salad fresh, store it in an airtight container. This will help maintain its taste and texture. Make sure to refrigerate it for best freshness. You should consume the salad within 3-5 days for the best taste. Avoid freezing the salad, as it can affect the texture. Creamy pesto does not freeze well. You can make the salad a day in advance. This gives the flavors time to blend and deepen. If possible, store the components separately until serving. This keeps the pasta from getting soggy. For the full recipe, check back for all the details! Yes, you can make this pasta salad ahead of time. I recommend chilling it for at least 30 minutes. This helps the flavors mix well. If you want, you can even make it a day ahead. Just store it in the fridge until you're ready to serve. The total prep and cook time for this dish is about 50 minutes. You spend around 20 minutes preparing the ingredients and cooking the pasta. The remaining time is for mixing and chilling the salad. It's quick and easy! Absolutely! This recipe is perfect for meal prep. You can store it in the fridge for lunches throughout the week. Just keep it in an airtight container. The flavors get better as it sits in the fridge. Enjoy fresh, tasty meals all week long! For the full recipe, check out the detailed instructions above. This summer pasta salad shines with fresh ingredients like rotini, corn, and tomatoes. The creamy pesto dressing adds a tasty twist. You can mix and match proteins and veggies for variety. Remember to store leftovers well to enjoy later. Try making it ahead for the best flavor. Enjoy every bite of this delicious, easy meal. It’s perfect for gatherings or a simple lunch. Now, grab your ingredients and start creating your salad masterpiece!

Summer Pasta Salad with Corn and Creamy Pesto

Beat the heat with this refreshing Summer Pasta Salad with Corn and Creamy Pesto! Bursting with fresh ingredients like sweet corn, cherry tomatoes, and a zesty basil pesto, this colorful dish is perfect for any summer gathering. Enjoy it as a side or a main meal, and get ready to impress your guests. Click through now for the full recipe and take your summer cookout to the next level!
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Ingredients
  

8 oz rotini pasta

1 cup fresh corn kernels (shucked from approximately 2 ears of corn)

1 cup cherry tomatoes, halved

1 small cucumber, diced into bite-sized pieces

1/4 cup red onion, finely chopped

1 cup fresh basil leaves, packed

1/3 cup grated Parmesan cheese, plus extra for garnish

1/4 cup pine nuts, toasted for flavor

1/2 cup plain Greek yogurt

2 tablespoons extra virgin olive oil

Juice of 1 medium lemon

Salt and pepper, to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold running water to cool it quickly. Set aside to drain thoroughly.

    Prepare the Corn: While your pasta is cooking, fill a small saucepan with water and bring it to a boil. Add the fresh corn kernels and blanch them for approximately 2-3 minutes or until they are tender but still crisp. Drain the corn and set it aside to cool.

      Make the Creamy Pesto: In a blender or food processor, combine the packed fresh basil leaves, grated Parmesan cheese, and toasted pine nuts. Add the plain Greek yogurt, extra virgin olive oil, and the juice of the lemon. Blend the mixture on high until it's smooth and creamy. Taste the pesto and season it with salt and pepper according to your preference.

        Combine Salad Ingredients: In a large mixing bowl, mix together the cooled rotini pasta, blanched corn, halved cherry tomatoes, diced cucumber, and chopped red onion until evenly distributed.

          Dress the Salad: Drizzle the creamy pesto over the pasta salad and gently toss all the ingredients together until every piece is well-coated in the sauce. Taste once more and adjust the seasoning with additional salt and pepper if necessary.

            Chill the Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This rest time allows the flavors to meld beautifully.

              Serve: Before serving, give the salad a gentle stir to redistribute the ingredients. If you like, garnish each serving with additional toasted pine nuts and a sprinkle of Parmesan cheese for an extra touch of flavor and elegance.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6