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As the days grow longer and the sun shines brighter, there's no better time to embrace the vibrant flavors of summer with a dish like Sunny Sweet Corn & Pesto Pasta Salad. This delightful recipe combines the sweetness of corn with the fresh, herbaceous notes of basil pesto, creating a refreshing salad that is perfect for warm weather dining. Whether you're hosting a backyard barbecue, planning a picnic, or simply looking for a light meal at home, this pasta salad promises to be a crowd-pleaser.

Sweet Corn and Pesto Pasta Salad

Embrace summer with the delightful Sunny Sweet Corn & Pesto Pasta Salad! This refreshing dish combines sweet corn, vibrant vegetables, and fragrant basil pesto into a colorful medley. Perfect for picnics, barbecues, or a light meal, it's not only visually appealing but also packed with nutrients. Easy to customize, this pasta salad is a crowd favorite that promises to impress. Discover the joys of fresh ingredients in every flavorful bite!
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Ingredients
  

2 cups of rotini pasta

1 cup of fresh sweet corn kernels (about 2 ears of corn)

½ cup of homemade or store-bought basil pesto

1 cup of cherry tomatoes, halved

½ cup of diced red bell pepper

¼ cup of red onion, finely chopped

½ cup of crumbled feta cheese (optional)

¼ cup of toasted pine nuts (or walnuts for a twist)

2 tablespoons of olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, add the rotini pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and run under cold water to stop the cooking process. Set aside.

    Prepare the Corn: If using fresh corn, carefully cut the kernels off the cobs. You can sauté them in a little olive oil over medium heat for about 3-4 minutes until slightly charred for extra flavor, or you can use canned or frozen corn for a quicker option.

      Mix the Veggies: In a large mixing bowl, combine the cooked pasta, sweet corn, cherry tomatoes, diced red bell pepper, and red onion.

        Add Pesto: Gently fold in the basil pesto until everything is well coated. If the mixture seems too dry, drizzle in the olive oil and mix until you reach your desired consistency.

          Season: Sprinkle in the crumbled feta cheese (if using), toasted pine nuts, salt, and pepper. Toss again to combine all ingredients.

            Chill: Cover the pasta salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

              Serve: When ready to serve, taste and adjust seasoning if necessary. Garnish with fresh basil leaves before serving. Enjoy your vibrant and flavorful Sweet Corn and Pesto Pasta Salad!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6