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As the days grow warmer and the sun shines brighter, our culinary cravings often shift towards lighter, fresher fare. One dish that perfectly embodies the essence of summer is Sweet Corn & Pesto Pasta Salad. This vibrant and flavorful salad combines the sweetness of corn, the richness of pesto, and the crunch of fresh vegetables, creating a delightful balance of textures and tastes. Not only is this dish visually appealing, with its array of colors, but it also serves as a versatile option for various occasions, whether you need a quick lunch, a side dish for a barbecue, or a potluck favorite.

Sweet Corn and Pesto Pasta Salad

Discover the delightful Sweet Corn & Pesto Pasta Salad, a perfect dish for warmer days! This vibrant salad combines sweet corn, rich pesto, and fresh vegetables, creating a wonderful mix of textures and flavors. Packed with nutrients, it’s ideal for lunches, barbecues, or potlucks. With easy preparation using fusilli pasta and customizable ingredients, this dish is both simple and satisfying. Embrace lightweight, fresh meals this summer and get creative in the kitchen!
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Ingredients
  

12 oz. fusilli pasta (or any pasta of choice)

1 ½ cups fresh sweet corn kernels (can use frozen if fresh is unavailable)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ red bell pepper, diced

½ cup red onion, finely chopped

1 cup fresh basil leaves, packed

½ cup grated Parmesan cheese

½ cup extra virgin olive oil

2 tbsp lemon juice

Salt and pepper to taste

Optional: ¼ cup pine nuts or walnuts for crunch

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    Prepare the Corn: If using fresh corn, bring another pot of water to a boil and add corn kernels for about 2-3 minutes until just tender. Drain and allow to cool. For frozen corn, simply thaw and set aside.

      Make the Pesto: In a food processor, combine fresh basil leaves, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.

        Combine Vegetables: In a large mixing bowl, add the cooked fusilli pasta, sweet corn, cherry tomatoes, cucumber, red bell pepper, and red onion.

          Add the Pesto: Pour the prepared pesto over the pasta and vegetable mixture. Toss gently to coat everything evenly.

            Serve: If desired, sprinkle with pine nuts or walnuts for added texture. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

              Enjoy: Perfect as a refreshing summer dish or a savory side at barbecues and picnics!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings