Recently I shared a round-up of 18 barbecue or picnic sides. While they all look amazing (which is why I shared them!), I was inspired to make my own version of one for dinner the other night. I’m kinda famous for taking my own spin on recipes, basically, I struggle to follow orders directions! Thankfully, most of the time, it works out in our favor. With fresh corn at every farm stand right now this Summer Corn Pasta Salad is perfect, so grab a few extra ears.
Summer Corn Pasta Salad
The original recipe which inspired me is the Simple Summer Corn Gluten-Free Macaroni Salad from Rebecca at Strength and Sunshine. Since Tasha needs to be gluten-free, that’s the part that really jumped out at me. Plus, my kids will always eat corn! Much of my changing of recipes also has to do with working with what I have on hand.
We had gluten free pasta, but not macaroni shaped. Shallots aren’t often something I have on hand either so we used some onion and garlic. And finally, the Sweet Vidalia Salad Dressing is my mom’s favorite so we decided to use half the mayo and replace the rest with the salad dressing.
Oh, we had one ear of corn left over from dinner the night before so I substituted a bag of frozen corn for the rest. Tossed it in frozen which helped cool the salad down faster.
My portions are also twice the size of Rebecca’s. We were making dinner for 6 people this particular night, plus figured any leftover would be available for lunches later in the week or for an upcoming cookout.
Save RecipeIngredients
- 1 lb pasta (gluten-free works well!)
- 3 cups fresh sweet corn cut off the cob (frozen also works nicely)
- 2 cups chopped celery
- 1/2 small finely diced onion
- 1-2 Tablespoons diced garlic (to taste)
- 2 Tablespoons chopped fresh dill or dried dill weed (more or less to taste)
- 1/2 cup mayo
- 1/2 cup sweet vidalia salad dressing
- 1 teaspoon cracked fresh black pepper
- Cook pasta according to package directions. Drain and return to the pot.
- Mix in the rest of the ingredients. Add more mayo or salad dressing depending on how creamy you like your pasta salad.
- Refrigerate for at least one hour before serving
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