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

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

This is a great side dish for a BBQ when serving things like bbq lentil burgers or sloppy joes!

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.

More Summertime Recipes

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