Creamy Corn Pasta Salad – A Perfect Summer Potluck Stunner
A perfect summer side dish featuring sweet corn, colorful veggies, and pasta tossed in a creamy ranch dressing.
Equipment
- Large pot for boiling pasta
- Cutting board and knife
- Large mixing bowl
- Small bowl for mixing dressing
- Measuring cups and spoons
Ingredients
- 8 ounces rotini pasta
- 3 cups fresh corn kernels from about 4 ears
- 1 medium red bell pepper diced
- 4 green onions sliced
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled (optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ranch seasoning mix
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cold water, and cool completely.
- If using fresh corn, cut kernels from cobs. For extra flavor, sauté corn in 1 tablespoon butter for 3-4 minutes until slightly golden. Let cool.
- In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning, vinegar, sugar, salt, and pepper.
- In a large bowl, combine cooled pasta, corn, bell pepper, green onions, and cheese.
- Pour dressing over salad and toss gently to coat.
- Refrigerate for at least 1 hour before serving.
- Top with crumbled bacon just before serving if desired.
Notes
- For best flavor, make this salad a day ahead.
- Add a splash of ranch dressing to leftovers if they seem dry.
- Feel free to customize with additional vegetables or proteins.