This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts.
Table of Contents
Why I Love This Recipe
- Simple Yet Delicious: The combination of sweet corn, crunchy asparagus, and juicy cherry tomatoes creates a delightful medley of flavors that capture the essence of summer in every bite.
- Versatile: This easy pasta salad recipe is perfect as a side dish for picnics and barbecues, or as a light lunch or dinner.
- Compliments Many Mains: The simple flavors in this pasta salad pair well with almost any main dish. Try it with your favorite burgers, Crock Pot Ribs, Southern Style Pork Tenderloin, or grilled marinated chicken.
- Easy to Make: This dish is easy to prepare and can be made ahead of time, making it a hassle-free option for any event.
The Ingredients
- Small Shaped Pasta: For this pasta salad opt for macaroni, fusilli, penne, farfalle or any other small shaped pasta that you love.
- Corn: One of my favorite summertime vegetables, corn is full of fiber as well as high in beta-carotene, vitamin B1 and C. Plus, it’s absolutely delicious!
- Asparagus: Another spring and summer veggie favorite! Don’t forget to remove the stems by snapping the stalks at their natural break.
- Cherry tomatoes: Tomatoes add sweetness and some juicy texture to this pasta salad.
- Olive oil: Brings everything together by coating the pasta and veggies, adding a rich flavor and enhancing the overall taste and texture of your delicious summer pasta salad.
- Lemon juice: Adds a little bit of acidity to brighten up the flavors.
- Parmesan cheese: This ingredient is optional if you need a dairy free pasta salad, but I love how much flavor and creaminess it adds to the dish.
- Fresh basil: For garnish and to add some color to the salad!
* For a full list of measurements and instructions, see the recipe card below*
How to Make Summer Pasta Salad
Step 1: Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain the pasta and set aside.
Step 2: Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, 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.
Step 3: Thoroughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired.
Step 4: Refrigerate until ready to serve. Serve cold with favorite main dish.
Tips and Tricks
- 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.
More Favorite Summer Salads
This pasta salad recipe might seem too simple, but that’s the beauty of it. Each ingredient gets to shine while complimenting the others really well. This recipe is one of our go-to dishes during the summer, and I think you’ll love it too! Let me know what you think by leaving a comment and rating below!
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Summer Pasta Salad
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.
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.
I’ve been making this recipe since my kids were toddlers. My oldest is now 15, and both kids still request this healthy, quick dish.
This makes my heart SOAR! 🙂
Great for hot summer nights and quick and easy to prepare. Thanks for sharing 🙂
Tiffany
Phlanx’s Marketing Specialist
Yes, Thats what i used 🙂
Can I use frozen corn in this recipe? Thanks!