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Parmesan Pasta Salad with Asparagus and Corn

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A refreshing and flavorful pasta salad made with asparagus, corn, and Parmesan cheese. This dish is perfect for a side at any gathering or a light meal on a busy night.

Ingredients

8 oz pasta (penne or fusilli)

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 cup corn kernels (fresh, frozen, or canned)

½ cup Parmesan cheese, grated

¼ cup olive oil

2 tbsp lemon juice

1 tbsp Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

Fresh herbs (such as parsley or basil) for garnish (optional)

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside to cool slightly.
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes, until it becomes slightly tender but still crisp. Add the corn and cook for an additional 2 minutes until warmed through. Remove from heat.
  3. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, sautéed asparagus, and corn. Pour the dressing over the mixture and toss everything together until evenly coated.
  5. Add the grated Parmesan cheese and toss again to incorporate.
  6. Garnish with fresh herbs if desired, and serve.

Notes

  • This salad can be made ahead of time, just store the dressing separately and add it before serving.
  • If making it vegan, substitute the Parmesan cheese with a plant-based alternative.
  • Frozen corn can be used; just make sure to thaw and drain it before adding it to the salad.
  • To make it gluten-free, use gluten-free pasta.
  • For a creamier texture, add mayonnaise or Greek yogurt to the dressing.

Nutrition

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