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As summer rolls in, there's nothing quite like a refreshing pasta salad to celebrate the season. The Sunny Sweet Corn & Pesto Pasta Salad stands out as an inviting, colorful dish that not only delights the palate but also brings a burst of sunshine to your table. This salad combines the hearty texture of pasta with the sweetness of corn and the aromatic freshness of basil pesto, creating a perfect harmony of flavors. Whether you're planning a picnic in the park, a casual barbecue, or simply a light lunch at home, this recipe offers a versatile option that can be enjoyed in various settings.

Sweet Corn and Pesto Pasta Salad

Embrace summer with the Sunny Sweet Corn & Pesto Pasta Salad, a refreshing and vibrant dish that celebrates seasonal flavors. With sweet corn, colorful veggies, and aromatic basil pesto, this salad is perfect for picnics, barbecues, or a light lunch at home. It's easy to prepare, nutrient-rich, and delightful for the taste buds. Enjoy the harmony of textures and flavors while savoring a healthy meal that's as appealing to the eyes as it is to the palate.
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Ingredients
  

2 cups of pasta (fusilli or farfalle work well)

1 cup fresh sweet corn (cooked, can use frozen and thawed)

1 cup cherry tomatoes, halved

1/2 cup bell pepper, diced (any color)

1/4 cup red onion, finely chopped

1/2 cup basil pesto (store-bought or homemade)

1/4 cup extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Fresh basil leaves for garnish

Optional: 1/4 cup grated Parmesan cheese for topping

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Veggies: While the pasta cooks, prepare your vegetables. If using fresh corn, cook it in boiling water for about 3-5 minutes until tender, then remove from heat and let cool. If using frozen corn, ensure it's thawed. Halve the cherry tomatoes, dice the bell pepper, and finely chop the red onion.

      Make the Dressing: In a small bowl, whisk together the basil pesto, olive oil, lemon juice, and season with salt and pepper to taste.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sweet corn, cherry tomatoes, bell pepper, and red onion. Pour the dressing over the pasta salad and toss gently until all ingredients are well coated.

          Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.

            Serve: Before serving, taste and adjust seasoning if necessary. Optionally, sprinkle with Parmesan cheese and fresh basil leaves for garnish. Enjoy your refreshing Sweet Corn and Pesto Pasta Salad!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings