Description
This easy pasta salad features a creamy parmesan dressing paired with the fresh taste of blanched corn and asparagus, complemented by the tang of sun-dried tomatoes.
Ingredients
Scale
- 1/2 lb dried fusilli pasta
- 1/2 cup sun-dried tomato, cut into thin strips
- 2 ears fresh corn on the cob, blanched, cold shocked and stripped from cob
- 1 lb asparagus, blanched, cold shocked, and cut into bite sized pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lemon juice
- 1 large garlic clove, finely grated
- 3/4 cup grated parmesan cheese (microbial rennet)
Instructions
- Blanch: Bring a large pot of salted water to a boil. Add corn and asparagus and cook for 2 minutes, then drain and transfer to ice water to shock.
- Cook: Cook pasta according to package directions, drain, and rinse under cold water.
- Mix Dressing: In a small bowl, combine mayonnaise, sour cream, lemon juice, garlic, and grated parmesan cheese.
- Combine: In a large mixing bowl, combine the blanched vegetables, sun-dried tomatoes, and cooked pasta.
- Fold: Fold the creamy parmesan dressing into the pasta mixture until completely coated.
- Chill: Refrigerate for at least 2 hours before serving to allow the flavors to blend.
Notes
Always rinse hot cooked pasta with cold water for cold salads to stop the cooking process. If the salad seems dry after sitting, stir in 1/4 cup each of mayonnaise and sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 272 kcal
- Sugar: 4 g
- Sodium: 324 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 22 mg
Keywords: parmesan pasta salad, pasta, salad, side dish