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Creamy Pesto Corn Pasta Salad

creamy pesto corn pasta salad - featured image
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A quick and easy summer side dish featuring creamy pesto dressing, sweet corn, and crunchy pine nuts tossed with pasta. Perfect for barbecues, picnics, or a light lunch.

Ingredients

Scale
  • 8 oz (225 g) pasta (rotini or penne)
  • 1 ½ cups fresh corn kernels (about 2 ears of corn, or frozen and thawed)
  • ¼ cup pine nuts, toasted
  • ½ cup cherry tomatoes, halved (optional)
  • ½ cup fresh basil leaves, roughly chopped
  • 1 cup fresh basil leaves (packed) for dressing
  • ¼ cup pine nuts for dressing (can substitute walnuts)
  • 1 clove garlic, minced
  • ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
  • ⅓ cup olive oil (extra virgin)
  • ¼ cup mayonnaise (or Greek yogurt or vegan mayo/mashed avocado)
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse briefly under cold water. Set aside in a large bowl.
  2. If using fresh corn, shuck and remove kernels by slicing down the cob. If using frozen corn, thaw and pat dry.
  3. Heat a dry skillet over medium heat. Add ¼ cup pine nuts and toast for 3-4 minutes, shaking frequently until golden and fragrant. Remove from heat and let cool.
  4. In a food processor, combine 1 cup fresh basil leaves, ¼ cup pine nuts, minced garlic, grated Parmesan, olive oil, mayonnaise, and lemon juice. Pulse until smooth but slightly textured. Season with salt and pepper to taste.
  5. In the large bowl with pasta, add corn kernels, toasted pine nuts, and halved cherry tomatoes if using. Pour creamy pesto dressing over and toss gently to coat.
  6. Fold in roughly chopped fresh basil leaves and toss gently again.
  7. Refrigerate the salad for at least 30 minutes before serving. Stir again before serving and adjust seasoning if needed.

Notes

Use al dente pasta to avoid mushiness. Toast pine nuts carefully to prevent burning. Fresh basil is essential for best flavor. Chill salad before serving to meld flavors. For vegan version, substitute Parmesan with nutritional yeast and mayonnaise with vegan mayo or mashed avocado. Gluten-free pasta can be used to make it gluten-free. Add a splash of pasta cooking water if dressing is too thick.

Nutrition

Keywords: pesto pasta salad, creamy pesto, corn pasta salad, summer side dish, easy pasta salad, basil pasta salad, pine nuts, fresh basil

Find it online: https://chloeplate.com/creamy-pesto-corn-pasta-salad-recipe-easy-homemade-summer-side-dish/