|

Summer Street Corn Pasta Salad 

Delicious and easy to make summer street corn pasta salad! Perfect for summer gatherings this pasta salad is full of flavor and makes a sharable side dish. 

A big bowl of a vegan summer corn pasta salad on a wood table surrounded by fresh ingredients, fresh flowers, avocados, and corn.

Inspired by my summer street corn salad, only this time made into a pasta salad! It’s full of flavor thanks to the easy to mix up dressing with lots of summer veggies. Everyone loves it! 

It’s a perfect dish to serve at potlucks, backyard BBQs, or on taco night! 

Ingredients 

Ingredients for the summer corn pasta salad in various bowls on a wood tabletop. Black and white labels have been added to name each ingredient.
  • Corn: Use fresh or frozen corn to make this. No matter which type you use, you’ll want to make sure that you cook the corn before mixing this salad together. 
  • Pasta: Stick with a smaller noodle shape that can hold onto the sauce. I love twirly pasta for this salad the best, but a simple macaroni noodle also works great! I have found that large pasta shapes like rigatoni or even penne don’t work as well. 
  • Red Onion
  • Avocado
  • Bell pepper 
  • Tomatoes
  • Cilantro
  • Lime Juice + Zest
  • Vegan Mayo
  • White Sugar
  • Garlic
  • Vegan Feta Cheese (optional)
  • Paprika + Salt
  • Jalapeno Peppers (optional but recommended!) 

Variations

Need to make this gluten free? You totally can do that! Simply use your favorite brand of gluten free pasta in an equal amount in this recipe. Make the rest as directed and enjoy! My favorite gluten free pasta brands are Banza Chickpea Pasta or the brown rice pasta from Trader Joe’s.

Instructions 

Make sure to check out the recipe card below for the full recipe and ingredient list.

Step One: Cook the Corn and Pasta 

No matter if you are using fresh or frozen corn, you’ll want to make sure that you cook the corn before mixing this salad together. I like to simply boil the corn in a pot of water for about 10 minutes. Easy peasy! 

You’ll also want to have another pot of salted water to cook the pasta. Different shapes have different cook times but generally a smaller pasta is done in about 11 minutes. 

Step Two: Mix the Dressing 

A glass bowl filled with the mixed dressing that is resting on a wood table.

In a medium sized bowl, whisk together the vegan mayo, lime juice, lime zest, sugar, garlic, paprika, and garlic powder. 

Step Three: Chop the Veggies 

A glass bowl on a wood table filled with the cooked pasta, cooked corn, and all the chopped ingredients for the salad.

Finely chop the red onion, tomatoes, bell pepper, and avocados. 

Step Four: Put it all Together

In a large bowl, mix it all together. Serve this warm or chilled. Enjoy! 

Side view of a big bowl of vegan summer corn pasta salad on a wood table. Fresh flowers are blurred in the background. Peppers, avocado, and corn are in front of the bowl.

What to Serve with Corn Pasta Salad

How to Store 

Fridge: Keep in the fridge in an airtight container for up to 3 days. Mix before serving to distribute the sauce. I don’t recommend freezing this recipe. 

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

A big bowl of a vegan summer corn pasta salad on a wood table surrounded by fresh ingredients, fresh flowers, avocados, and corn.

Summer Street Corn Pasta Salad

Delicious and easy to make summer street corn pasta salad! Perfect for summer gatherings this pasta salad is full of flavor and makes a sharable side dish.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: salad, side dishes
Servings: 10 servings
Calories: 252kcal

Equipment

  • Measuring cup and spoons
  • Mixing bowl and spoons
  • Cooking pot
  • Cutting board
  • Chef’s knife

Ingredients

  • 2 cups corn cooked
  • 12 oz pasta
  • 1 red onion
  • 4 tablespoons lime juice
  • 1 teaspoon lime zest
  • 5 tablespoons vegan mayo
  • 2 teaspoon white sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 large avocado
  • 1 bell pepper chopped
  • 2 cups tomatoes chopped
  • ½ cup vegan feta cheese optional
  • 1-2 jalapeno pepper optional

Instructions

  • Cook the corn and pasta. In a pot of water on the stove, cook the corn until done, about 10 minutes. In a separate pot of salted water, cook the pasta according to package directions, about 11 minutes.
  • Mix the dressing. While the corn is cooking, in a medium sized mixing bowl, combine the juice of the lime with the lime zest, vegan mayo, sugar, garlic powder, paprika, and salt.
  • Chop the veggies. Chop the tomatoes, avocado, bell pepper, red onion, cilantro, and jalapeno pepper, if using.
  • Combine and serve. In a large mixing bowl, combine the dressing with the salad ingredients. Mix well and serve warm or chilled. Enjoy!

Notes

* Nutrition calculated without vegan feta cheese included.
  • How to Store 
    • Fridge: Keep in the fridge in an airtight container for up to 3 days. Mix before serving to distribute the sauce. I don’t recommend freezing this recipe.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 47mg | Potassium: 371mg | Fiber: 4g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg
Love this recipe?Mention @friendlyvegankitchen or tag #friendlyvegankitchen!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating