Corn Pasta Salad
Corn Pasta Salad
This vibrant pasta salad combines Libby's Whole Kernel Sweet Corn with a creamy, tangy dressing, plus crunchy jalapeño, sweet orange pepper, and zesty red onion, and savory cheddar and feta cheeses. Perfect as a side at your next BBQ or pot luck, this salad is both colorful and delicious.
SERVINGS
10
PREP TIME
10 Min
COOK TIME
15 Min
Ingredients
1 box (16 oz.) Cellentani or elbow pasta
1 cup mayonnaise
1 cup sour cream
1/3 cup chopped cilantro
1 lime (juice and zest)
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 cans (15.25 oz. each) Libby's Whole Kernel Sweet Corn, drained
2 jalapeno peppers, minced
1 orange bell pepper, diced
1 red onion, diced
2 cups shredded cheddar cheese
1/3 cup crumbled feta cheese
1 box (16 oz.) Cellentani or elbow pasta
1 cup mayonnaise
1 cup sour cream
1/3 cup chopped cilantro
1 lime (juice and zest)
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 cans (15.25 oz. each) Libby's Whole Kernel Sweet Corn, drained
2 jalapeno peppers, minced
1 orange bell pepper, diced
1 red onion, diced
2 cups shredded cheddar cheese
1/3 cup crumbled feta cheese
Instructions
- Cook pasta according to directions. Drain, rinse with cold water and set aside.
- In a large mixing bowl, whisk together mayonnaise, sour cream, cilantro, lime juice and zest, garlic powder, and smoked paprika. Add the cooked pasta, corn, jalapeno pepper, orange pepper, onion, cheddar cheese, and feta cheese. Mix until well combined.
- Cover and refrigerate at least 2 hours before serving to allow flavors to develop.
- Cook pasta according to directions. Drain, rinse with cold water and set aside.
- In a large mixing bowl, whisk together mayonnaise, sour cream, cilantro, lime juice and zest, garlic powder, and smoked paprika. Add the cooked pasta, corn, jalapeno pepper, orange pepper, onion, cheddar cheese, and feta cheese. Mix until well combined.
- Cover and refrigerate at least 2 hours before serving to allow flavors to develop.
