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.
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.
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.
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.
This would be amazing served alongside Marinated Chicken with Brown Sugar and Balsamic Sauce or Grilled Chicken Kabob Skewers. Enjoy!
Pasta Salad with Veggies and Corn
- 1 pound rotini pasta
- 2 cups corn kernels fresh, frozen, or canned work
- 6 stalks celery, diced
- 1/4 cup red onion, diced
- 2 orange bell peppers, diced
- 1 English cucumber, diced and seeded
- 2 cups cherry tomatoes, halved
- 3/4 cup olive oil
- 1/2 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.