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Creamy Summer Corn and Black Bean Pasta Salad

A close-up view of a serving of creamy Corn pasta salad featuring rotini pasta, black beans, corn, and diced red peppers.
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A simple, creamy pasta salad featuring sweet corn and black beans, perfect for summer gatherings or as a make-ahead side dish.

Ingredients

Scale
  • 12 oz rotini or small pasta shape
  • 1 cup frozen or canned corn, thawed or drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
  2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. This is your dressing.
  3. Add the cooled pasta, corn, black beans, chopped red bell pepper, and red onion to the bowl with the dressing.
  4. Gently fold all ingredients together until the pasta and vegetables are evenly coated with the dressing.
  5. Stir in the fresh cilantro.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

  • For extra flavor, use grilled or roasted corn instead of plain corn.
  • You can substitute Greek yogurt for some or all of the sour cream for a lighter dressing.
  • This salad tastes better after chilling for several hours.

Nutrition

Find it online: https://cookerycourier.com/corn-pasta-salad-recipe-quick-creamy/