Delicious and healthy Pasta Salad with Veggies and Corn is the perfect side dish for any brunch, barbecue, birthday party, or just an easy addition to a weeknight dinner.

Pasta Salad with Veggies and Corn in a white bowl

Fresh and easy to make, Pasta Salad with Veggies and Corn is a great side dish to include in your menu. Make ahead with ease and add in whatever veggies you have on hand.

While this recipe is listed below, don’t feel bound to stick by the ingredients. You can substitute whatever vegetables you have on hand. This would be excellent served with diced cauliflower, broccoli, or carrots. Also, if you have some frozen peas, those would work as well.

Stress less about contamination with this salad too! The oil and vinegar based dressing means that you can leave this salad out and not worry about it spoiling like traditional mayo-based pasta salad dressings.

For another vinaigrette based pasta salad, be sure to try this Spinach Pasta Salad recipe. If you love corn, try this Elote Pasta Salad recipe made with corn and cotija cheese.

Easy Pasta Salad with Veggies and Corn

What I love about this pasta salad is that is suitable for everyone! Vegetarian and vegan friendly, you can even make this with gluten-free pasta and have a satisfying dish for all of your guests!

This pasta salad is great to include for parties because it is mayo-free, meaning that you don’t have to worry about it spoiling if it’s sitting out.

pasta salad with lots of vegetable and corn in a white bowl on a wood surface

You can use whatever vegetables you have on hand to make this salad. It would also be great to toss with garbanzo beans for extra protein. Swap in whole wheat pasta for a fiber-filled dish.

If you’re making Pasta Salad with Veggies and Corn in advance, toss with only half of the dressing then add more if needed. You could also serve it on the side for guests.

The corn I used to make this salad was leftover from dinner. I just cut it off the cob using this awesome trick I learned from the Kitchn on 3 Mess-Free Ways to Cut Corn off the Cob. I love the bowl within a bowl method.

No fresh corn, no problem! You can absolutely substitue canned corn or frozen kernels. Such a simple and delicious dish, you’ll truly love how versatile it really is!

How to Make Veggie Pasta Salad

Making this dish just couldn’t be easier. Firstly, you need to boil the pasta until just al dente. You definitely don’t want soggy pasta, so it’s important not to overcook it.

Next, add the pasta to a large bowl and start tossing in your veggies! Moreover, you can use a variety of whatever you have on hand or follow the recipe ingredients below.

In a separate bowl, whisk together the ingredients for the dressing. Lastly, pour about half of the dressing on the salad and toss. Save the remaining dressing for later to “freshen up” the salad if needed.

And that’s it! Super simple and delicious, you’re going love this pasta salad recipe. For another healthy vegan recipe, checkout this Tofu Eggplant Curry recipe!

Pasta Salad Recipes

Be sure to check out these other delicious pasta salad recipes that are great for any occasion!

Antipasto Italian Pasta Salad with all of those antipasto flavors you love.

Greek Pasta Salad is made with whole wheat pasta noodles.

Rotisserie Chicken Pasta Salad uses store-bought rotisserie chicken and peas.

Pesto Pasta Salad is made with only five ingredients and is so delicious!

Any of these pasta salad recipes would be amazing served alongside Marinated Chicken with Brown Sugar and Balsamic Sauce or Grilled Chicken Kabob Skewers.

Be sure to comment below if you try this. Enjoy!

Pasta Salad with Veggies and Corn in a white bowl

Pasta Salad with Veggies and Corn

Simple and delicious pasta salad is a great side dish for barbecues and brunches. Made with oil and vinegar, this pasta salad is great served cold or at room temperature. 
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 458kcal
Cost: 8


  • 1 pound rotini pasta
  • 2 cups corn kernels fresh, frozen, or canned work
  • 6 stalks celery, diced
  • ¼ cup red onion, diced
  • 2 orange bell peppers, diced
  • 1 English cucumber, diced and seeded
  • 2 cups cherry tomatoes, halved


  • ¾ cup olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons dijon mustard
  • 5 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano


  • Bring a large pot of water to a boil. Add in the rotini and cook until al dente, about 8 minutes. Drain and set aside. 
  • To make dressing, whisk together all dressing ingredients until well combined. 
  • In a very large bowl combine pasta, corn, celery, onion, bell peppers, cucumber, and cherry tomatoes. Pour half of dressing over salad and toss to combine. Add more dressing if desired or serve alongside pasta salad. 


This is a great recipe to make up to a day in advance. Toss with half of the dressing, refrigerate, then toss with additional dressing before serving if desired. 


Calories: 458kcal | Carbohydrates: 56g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 445mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1309IU | Vitamin C: 50mg | Calcium: 46mg | Iron: 2mg
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veggie and corn pasta salad.
5 from 6 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    This was such a quick and easy dish that was perfect for a busy weeknight! Easily, a new favorite dish; my whole family loved it!

  2. 5 stars
    I love how easy this salad is to make, and how it uses ingredients we almost always already have on hand! So yummy and satisfying.