![- 8 oz rotini pasta - 1 cup fresh corn kernels (shucked from about 2 ears of corn) - 1 cup cherry tomatoes, halved - 1 small cucumber, diced - 1/4 cup red onion, finely chopped - 1 cup fresh basil leaves - 1/3 cup grated Parmesan cheese - 1/4 cup pine nuts (toasted) - 1/2 cup plain Greek yogurt - 2 tablespoons olive oil - Juice of 1 lemon - Salt and pepper to taste This salad has fresh and bright flavors. The rotini pasta is perfect for holding the creamy pesto. Fresh corn adds sweetness and crunch. Cherry tomatoes give it a pop of color. The cucumber keeps things cool and crisp. Red onion adds a nice bite. Fresh basil brings an aromatic touch. For the dressing, I combine Parmesan cheese, pine nuts, Greek yogurt, olive oil, and lemon juice. This mix creates a creamy, rich sauce. The salt and pepper help to enhance all the flavors. Use fresh ingredients for the best taste. You can find the full recipe in this article. Start by boiling a large pot of salted water. Once it’s boiling, add the rotini pasta. Cook it until it's al dente, following the package instructions. This usually takes about 8 to 10 minutes. When done, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. This keeps the pasta from getting too soft. Set it aside to cool. While the pasta cooks, bring a small pot of water to a boil. Add the fresh corn kernels to the boiling water. Blanch the corn for about 2 to 3 minutes until tender. It should remain bright yellow. After blanching, drain the corn and let it cool. This adds a sweet crunch to the salad. Now it’s time to make the creamy pesto. In a blender or food processor, combine fresh basil leaves, grated Parmesan cheese, and toasted pine nuts. Add Greek yogurt, olive oil, and lemon juice. Blend everything until it’s smooth and creamy. Taste the pesto and season it with salt and pepper. Adjust to your liking for the best flavor. In a large mixing bowl, combine the cooled pasta with the blanched corn, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Mix everything well. Pour the creamy pesto over the pasta salad. Toss gently until all the ingredients are coated. The pesto should cling to the pasta and veggies, making them flavorful. Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors meld together. Before serving, give the salad a good stir. Garnish with extra pine nuts and a sprinkle of Parmesan cheese if you like. This adds a nice touch and makes it look pretty. Enjoy your refreshing Summer Pasta Salad with Corn and Creamy Pesto! For the complete recipe, check the [Full Recipe]. To make your salad burst with flavor, use fresh herbs like basil and parsley. Adding a pinch of garlic powder or a squeeze of lemon juice can elevate the taste, too. Chilling the salad is key. It allows all the flavors to blend well. I recommend letting it sit in the fridge for at least 30 minutes. This time will help the salad become even more delicious. Cook the rotini pasta until it is al dente. This means it should be firm but not hard. This texture helps it hold up in the salad. After cooking, rinse the pasta under cold water. This step stops the cooking process and helps the pasta absorb the flavors better. You can easily change the creamy pesto to suit your taste. If you don’t have pine nuts, try walnuts or almonds. You can also swap Greek yogurt for sour cream for a different twist. If the pesto is too thick, add a bit of water or more olive oil. Adjust it until you reach your desired consistency. For the full recipe, check out the complete instructions. {{image_2}} You can add proteins to your summer pasta salad to make it more filling. Grilled chicken gives a nice flavor and adds protein. Shrimp is another great option. Just grill or sauté until cooked, then toss it in. If you prefer a vegetarian option, chickpeas work well too. They add a good texture and boost protein. Feel free to swap in different veggies based on what you have. Bell peppers, zucchini, or even asparagus can brighten up your salad. In the fall, you might try roasted butternut squash or Brussels sprouts. Using seasonal vegetables keeps your dish fresh and exciting all year long. While creamy pesto is delicious, you can explore other dressings too. A vinaigrette made with balsamic vinegar and olive oil adds a nice tang. For a dairy-free option, try a cashew cream or a tahini-based dressing. These options keep your salad light and tasty, perfect for summer days. For the full recipe, check out the detailed steps above. To keep your Summer Pasta Salad fresh, store it in an airtight container. This helps keep the flavors intact and prevents the salad from drying out. It’s best to refrigerate the salad within two hours of making it. This ensures it stays safe and tasty. The salad will stay good for about three days. However, the longer it sits, the softer the veggies may get. Can you freeze Summer Pasta Salad? Yes, but it may not taste as fresh once thawed. If you must freeze it, do so before adding any creamy pesto. This keeps the texture and flavor better. To freeze, place the salad in a freezer-safe bag. Remove as much air as possible before sealing. When you’re ready to eat, thaw it in the fridge overnight. After thawing, mix in fresh pesto for a burst of flavor. To make this summer pasta salad gluten-free, choose a gluten-free pasta. Brands like Barilla or Tinkyada offer great options. These types mimic the taste and texture of regular pasta well. Cook them just like regular pasta, following the package instructions. The other ingredients are naturally gluten-free, so you can enjoy all the flavors without worry. Yes, you can make this dish in advance. I recommend preparing the pasta salad up to a day before you plan to serve it. This allows the flavors to blend and deepen. Just remember to keep it in the fridge. If you make it too early, the vegetables may get soggy. If that happens, add fresh veggies right before serving. This salad pairs well with many dishes. Grilled chicken or shrimp adds protein and makes it a hearty meal. You could also serve it alongside a fresh green salad or crusty bread. For a light pairing, try a simple fruit salad as a side. The sweetness of fruit complements the creamy pesto perfectly. Check out the Full Recipe for more ideas! This blog post guides you through making a delicious Summer Pasta Salad. You learned about the main ingredients, how to prepare each component, and tips for flavor enhancement. A creamy pesto dressing elevates the dish. You found ways to customize the recipe and storage tips for leftovers. With these tips, you can create a fresh, tasty salad perfect for summer meals. Enjoy the flavors and share your creations with others!](https://savorystride.com/wp-content/uploads/2025/07/84abaa7b-18fc-41e9-983b-5ad0dd419ef0-250x250.webp)
Summer Pasta Salad with Corn and Creamy Pesto
Enjoy the fresh flavors of summer with this vibrant Summer Pasta Salad with Corn and Creamy Pesto! Packed with colorful veggies like cherry tomatoes, cucumber, and sweet corn, this easy recipe is perfect for picnics or weeknight dinners. With a creamy pesto dressing made from basil and Greek yogurt, it's as delicious as it is nutritious. Click through to discover the full recipe and elevate your summer meals today!