With a creamy cilantro dressing, fresh corn, tomatoes, and pasta, Creamy Cilantro & Corn Pasta Salad is a flavorful and easy to make summer salad everyone will enjoy! Naturally dairy-free with easy vegan adaptations.
Say "hello" to summer with my favorite pasta corn salad with cilantro dressing! It's easy to whip up, just as perfect for a crowd as it is for weeknight dinners, full of nutrition, and so quick to disappear. Read on to learn how to make and serve the salad, get inspired for potential variations, and more!
Why You'll Love This Creamy Cilantro & Corn Pasta Salad
- Fresh: Featuring the produce of the season, this pasta highlights the flavors of summer!
- Satisfying: With al dente pasta, a creamy and perfectly seasoned dressing, and fresh veggies, this plant based pasta recipe will satisfy from the inside-out.
- Easy: All it takes is a few doable steps to pull together this show-stopping dish!
- Simple: With a manageable list of ingredients that come in big on flavor, you'll be reminded that simple definitely does not mean plain or flavorless!
Pasta Salad Ingredients
This corn pasta salad is a perfect one to make in the warm summer months when the produce is fresh and sweet. I love to whip it up after a weekend farmer's market haul. Here's what you'll need to make it:
- Pasta: Any small-shape pasta is great, though I am partial to orecchiette, bow-ties, shells, or wagon wheels.
- Corn on the Cob: We will be cutting it off of the cob, and enjoying it fresh (trust me on this one!) so the fresher the corn, the better.
- Jalapeño: To add a spicy kick to the warm pasta salad!
- Heirloom Tomatoes: Add sweet and juicy bursts of flavor.
- Red Onions: Contributes a peppery bite to balance out the creamy and sweet flavors.
Cilantro Vinaigrette Ingredients
- Cilantro: The star of the show. If you haven't had cilantro dressing before, run -- don't walk -- to try this flavor bomb of a dressing!
- Apple Cider Vinegar: Adds a tantalizing tang to the dressing.
- Olive Oil: Emulsifies in the dressing, making the dressing smooth and providing a rich and savory flavor.
- Vegan Mayonnaise: To make the dressing nice and creamy!
- Honey: All we need is a teaspoon to add a touch of natural sweetness.
- Garlic: Fresh garlic cloves are best!
- Salt: Brings out all the flavor in the dressing and salad.
Substitutions
- Corn: Though fresh corn elevates this recipe to a new level, it can also be made with defrosted frozen corn when those off season cravings hit!
- Tomatoes: If you can't find heirloom baby tomatoes, you can also slice up full-size heirloom tomatoes or use standard baby tomatoes.
- Sweetener: Agave syrup or maple syrup can stand in for the honey. Doing so will make this recipe vegan.
- Mayonnaise: Classic mayonnaise can substitute for the vegan mayo, as can light mayonnaise.
- Vinegar: Use lime juice in place of the red wine vinegar to make cilantro lime pasta salad!
How to Make Cilantro Corn Pasta Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Make the Cilantro Dressing
Step 1: Put the apple cider vinegar, honey, garlic, and salt into the blender. Pulse until almost smooth.
Step 2: With the motor running and the center part of the lid removed, stream in the olive oil.
Step 3: Turn off the motor and add the cilantro, saving a few leaves for garnish.
Step 4: Stir the vegan mayonnaise into the dressing.
Make the Corn Pasta Salad
Step 1: Cook the pasta according to the package directions in heavily salted water. Drain.
Step 2: Stir the cilantro dressing into the cooked pasta.
Step 3: Top the cooked pasta with jalapeño, raw corn, cherry tomatoes, and red onion. Garnish with cilantro if desired. Season with additional salt and pepper to taste and serve!
Recipe Pro-Tips
- Slowly pour the olive oil into the blender. This will help the dressing to emulsify fully, making it smooth and flavorful.
- Season with salt and pepper to taste before serving. Additional salt and pepper, if needed, can help enhance all of the flavors in the salad.
- Boil the pasta in heavily salted water. This will bring out the best flavor in the pasta. Aim for at least 1 tablespoon of salt for every 2 quarts of water.
Recipe Variations
- Roasted Garlic: Add a buttery-sweet flavor to the corn and tomatoes salad by substituting 4 cloves of roasted garlic for the 2 fresh cloves.
- Add More Heat: For an extra kick, double (or triple!) the amount of sliced jalapeños in the recipe.
- Add Protein: Add a little extra staying power by topping the cilantro pasta with grilled shrimp or tofu or stir in chopped chicken, flaked salmon, or garbanzo beans.
Serving Suggestions
Serve this orecchiette pasta salad warm or let it rest covered in the refrigerator for a few hours and enjoy it cool. The extra cooling time will help the pasta to absorb the dressing, enhancing all of the flavors.
The salad can be enjoyed as a light main dish but it is also fantastic served along summer main dishes such as grilled chicken, tofu, shrimp, or steak. It's also a hit at potlucks and barbecues!
Dietary Adaptations
This is a naturally dairy-free pasta recipe. Here's how to further adapt it to your dietary preferences:
- Gluten-Free: Easily make gluten-free cilantro pasta salad by using gluten-free pasta in place of the traditional wheat pasta.
- Vegan: To make vegan pasta salad, substitute maple syrup or agave syrup for the honey, use vegan mayo, and follow the recipe as directed.
Storage Directions
Leftovers of the corn and tomato pasta salad keep covered in an airtight container in the refrigerator for up to 5 days. They do not freeze well.
Recipe FAQs
Unfortunately, pasta salad cannot be frozen since the mayonnaise in the dressing will likely split after defrosting, resulting in an unpleasant texture.
Yes, pasta salad is better the next day. In fact, if you can and prefer to enjoy the pasta salad chilled, I recommend preparing it at least a few hours ahead of time, if not a day ahead of time!
Tools Needed to Make This Recipe
- Blender
- Measuring cups & spoons
- Mixing bowl
- Pasta pot
- Silicone spatula
More Pasta Recipes
- Old Bay & Lemon Shrimp Scampi
- Vegan Butternut Squash Mac and Cheese
- Roasted Garlic & Beer Vegan Mac and Cheese
Thank you for making Corn and Tomato Pasta Salad with Cilantro vinaigrette!! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Creamy Cilantro & Corn Pasta Salad
Ingredients
Cilantro Vinaigrette
- 2 tablespoons apple cider vinegar or lime juice
- 1 teaspoon honey
- 2 cloves garlic
- 1 pinch salt
- ½ cup extra virgin olive oil
- 1 bunch cilantro, stems removed
- ¼ cup vegan mayonnaise
Pasta Salad
- 8 ounces small shapes pasta salad (orecchiette, bowties, shells, etc.)
- 1 jalapeño, sliced
- 3 ears fresh corn, kernels removed
- 8 ounces heirloom cherry tomatoes, halved
- ½ small red onion, chopped
- cilantro, for garnish
- salt and pepper, to taste (optional)
Instructions
- Make the cilantro dressing: put the apple cider vinegar, honey, garlic, and salt into the blender. Pulse until almost smooth.
- With the motor running and the center part of the lid removed, stream in the olive oil.
- Turn off the motor and add the cilantro, saving a few leaves for garnish.
- Stir the vegan mayonnaise into the dressing.
- Cook the pasta according to the package directions in heavily salted water. Drain.
- Stir the cilantro dressing into the cooked pasta. Top with jalapeño, raw corn, cherry tomatoes, and red onion. Garnish with cilantro if desired. Season with additional salt and pepper to taste and serve!
Mike hancin says
Love this recipe!!