Creamy Corn Pasta Salad

Today’s new pasta salad came about when I was trying to think of a recipe that my daughter would like. She happens to love pasta salads and they’re perfect for her lunch box. However, she’s like most kids and prefers a more simple one without a bunch of vegetables or spice.

This Creamy Corn Pasta Salad is the perfect flavor for her. It’s now become one of her favorites – and also one of mine because it’s delicious no matter what age you are. It also has lots of protein, fiber and other important nutrients for her body, so it’s a mom win too.

WHY YOU’LL LOVE THIS CREAMY CORN PASTA SALAD

Easy to Make: Made with minimal, easy-to-find ingredients that come together super quick.

Kid-Approved: Created with kids in mind, this pasta salad has just the right amount of flavor. It’s the perfect pasta salad for picky palettes and for little lunch boxes.

Quick Meal Option: I love making a large batch of pasta salad on Sundays if I have the time. It’s great to have on hand throughout the week for a quick dinner or something easy to put in my daughter’s lunch box. The creamy dressing is so delicious and makes this a recipe that both kids and adults will love.

Nutrient-Packed: This Creamy Corn Pasta Salad may not look like much, but there’s a good dose of protein, fiber, and other essential nutrients packed into it.

INGREDIENTS

Main Ingredients

• Pasta: I typically make this with spiral or bow-tie noodles, but you could use whatever your preference of pasta is.
• Corn: This can be made with canned, frozen or fresh corn. Canned corn should be drained before adding it to the pasta. Frozen corn should be thawed. Fresh corn should be cooked. If I have the extra time, I will always choose cooking fresh corn. I just love the extra crispness that fresh cooked corn has. However, I’ve also made this plenty of times with canned corn and it’s just as delicious.
• Parmesan Cheese: Finely grated Parmesan adds a little pop of flavor, while not being too overwhelming.

Dressing Ingredients

• Plain Greek Yogurt: The creamy, tangy base of the dressing, offering a healthier alternative to sour cream or heavy cream.
• Mayo: Adds a creamy richness, perfectly complementing the tang of the yogurt.
• Garlic Powder: A subtle, savory note that deepens the flavor without overpowering the other ingredients.
• Salt: Enhances all the flavors in the dish, bringing out the natural sweetness of the corn and the sharpness of the cheese.
• Lemon Juice: Fresh and zesty, this brightens up the dressing and adds a refreshing acidity that ties all the flavors together.

STEP-BY-STEP INSTRUCTIONS

Bring a large pot of water to a boil. Cook pasta according to package instructions.

While the pasta cooks, you can make the dressing. In a medium or large sized bowl, add the Greek yogurt, mayo, salt, garlic powder and lemon juice. Stir until mixed well.

Once pasta is done cooking, move it to a strainer. Rinse under cool water and drain well.

Add the drained pasta, corn and Parmesan cheese to the bowl with the dressing. Gently stir until everything is well combined.

Cover and chill in the refrigerator for at least an hour before enjoying.

If you want another simple and delicious pasta salad, check out my Cucumber Pasta Salad. It’s another favorite of my daughter’s. She just prefers I leave out the onion when I make it for her. 🙂

TIPS & NOTES

Easy to Customize: Feel free to add other veggies like diced bell peppers, cherry tomatoes, or cucumbers to add more color and crunch to the salad. You could also add even more protein like grilled chicken, diced ham, or hard-boiled eggs.

Storing Leftovers: This Creamy Corn Pasta Salad makes excellent leftovers. Keep it in an airtight container, or cover it well, and it will stay good in the refrigerator for up to five days.