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Discover the delightful combination of flavors in this Sunny Sweet Corn & Pesto Pasta Salad. Perfect for summer barbecues, picnic gatherings, or as a quick weeknight meal, this recipe brings together fresh ingredients and vibrant colors for a dish that not only pleases the palate but also nourishes the body. With an easy-to-follow preparation process and minimal cooking time, this pasta salad is sure to become a staple in your culinary repertoire.

Sweet Corn and Pesto Pasta Salad

Bring a burst of summer to your table with the Sunny Sweet Corn & Pesto Pasta Salad. This vibrant dish combines sweet corn, fresh vegetables, and aromatic pesto to create a flavorful and nutritious meal perfect for picnics, barbecues, or a quick weeknight dinner. With its colorful ingredients and easy preparation, this pasta salad not only pleases the eyes but nourishes the body as well. Discover endless customization options to cater to any dietary preference, making it a versatile staple in your cooking repertoire.
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Ingredients
  

2 cups pasta (fusilli or farfalle recommended)

1 cup fresh sweet corn (cooked; frozen and thawed is also fine)

1 cup cherry tomatoes, halved

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

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 fresh lemon juice

Salt and black 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 rolling boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set aside to cool.

    Prepare the Vegetables: While the pasta is cooking, prepare your vegetables. If using fresh corn, cook it in a separate pot of boiling water for about 3-5 minutes until tender, then drain and let it cool. If using frozen corn, make sure it is fully thawed. Halve the cherry tomatoes, finely dice the bell pepper, and finely chop the red onion.

      Make the Dressing: In a small bowl, combine the basil pesto, extra virgin olive oil, and lemon juice. Whisk until well blended and season with salt and pepper to taste.

        Combine Ingredients: In a large mixing bowl, add the cooled pasta, sweet corn, halved cherry tomatoes, diced bell pepper, and chopped red onion. Drizzle the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.

          Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully and enhances the overall taste of the salad.

            Serve: Before serving, taste the salad and adjust the seasoning if necessary. If desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for an added burst of flavor. Enjoy your refreshing Sunny Sweet Corn & Pesto Pasta Salad!

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