Summer Pasta Salad

4.23 from 9 votes

Packed with seasonal vegetables and vibrant flavors, Summer Pasta Salad is the ultimate summer side dish sure to become a staple at your cookouts.

Prep Time5

Cook Time10

Total Time15

Course: Lunch, Main Dish, Side

Cuisine: American

Servings:

Calories: 379kcal

Author: Catherine McCord

Ingredients

16 ounces pasta (fusilli, macaroni or other small pasta shape)
1 tablespoon + 1 teaspoon kosher salt
2 ears of corn, yellow or white
1 pound asparagus, stems removed
1 cup cherry tomatoes, halved
3 tablespoon olive oil
1/4 cup parmesan cheese, if desired
basil, for garnish

Instructions

Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain and set aside.
Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternatively, you can just boil the corn and asparagus for 1-2 minutes.
When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
Thoroughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired.

Video

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Notes

Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.

Chill Before Serving: There's nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.

Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.

Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious.
Storage: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.

Nutrition

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