Print Options:

Corn Pasta Salad

Rest Time: 2 hour Total Time: 2 hrs
Servings 10
  • 8 ounces Cellentani or elbow pasta
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup cilantro (roughly chopped)
  • 1 lime (juice and zest)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 cans Libby's Whole Kernel Sweet Corn (drained and rinsed)
  • 1/4 cup jalapeno pepper (diced)
  • 1 cup orange pepper (diced)
  • 1/2 cup red onion (diced)
  • 1 cup shredded cheddar cheese
  • 1/3 cup crumbled feta cheese
  1. Cook pasta according to the directions. Drain, rinse with cold water and set aside.  

  2. Make the dressing by whisking mayonnaise, sour cream, cilantro, lime juice and zest, garlic powder, and smoked paprika together in a small bowl. Set aside.  

  3. Add the pasta, corn, jalapeno pepper, orange pepper, red onion, cheddar cheese, and feta cheese to a large mixing bowl. Pour in the dressing and mix until well combined

  4. Refrigerate for at least 2 hours before serving and store in the refrigerator in a covered container for up to 4 days.