Pasta Salad With Peas And Corn Recipes

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CORN AND PEA PASTA SALAD



Corn and Pea Pasta Salad image

Make and share this Corn and Pea Pasta Salad recipe from Food.com.

Provided by Poutine

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups macaroni, cooked and drained
2 cups frozen corn, thawed
2 cups frozen peas, thawed
1 stalk celery, diced
6 hard-boiled eggs, crumbled
1 cup mozzarella cheese or 1 cup cheddar cheese, cubed
3/4 cup bacon, cooked and crumbled
1/2 onion, diced
3/4 cup mayonnaise
3 tablespoons Dijon mustard

Steps:

  • Mix all ingredients in a salad bowl.
  • Cover and chill for at least 1 hour.

Nutrition Facts : Calories 505.2, Fat 20.8, SaturatedFat 5.8, Cholesterol 234.4, Sodium 535.1, Carbohydrate 60.3, Fiber 5.2, Sugar 6.7, Protein 21

PASTA SALAD WITH PEAS AND CORN



Pasta Salad with Peas and Corn image

Great, easy summertime pasta salad with peas and corn. I promise you will be the hit of the party!

Provided by rharejr

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package wagon wheel pasta
1 (16 ounce) bottle ranch dressing
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
  • Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 37.1 g, Cholesterol 10.5 mg, Fat 21.2 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 411.7 mg, Sugar 4.8 g

ITALIAN SAUSAGE PENNE PASTA WITH TOMATOES AND PEAS AND SWEET CORN SALAD



Italian Sausage Penne Pasta with Tomatoes and Peas and Sweet Corn Salad image

Provided by Food Network

Categories     main-dish

Time 47m

Number Of Ingredients 12

2 pounds sweet Italian sausage, roughly chopped
3/4 cups olive oil, divided
1 1/2 cups onion, diced and divided
1 tablespoon dried oregano, crushed
2 tablespoons garlic, chopped
6 cups plus 6 whole tomatoes, chopped
1/4 cup parsley, chopped
1 cup basil, julienned and divided
2 cups frozen peas
2 pounds penne pasta
3 ears corn, blanched
Salt and pepper

Steps:

  • In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper.
  • Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper.

PEAS AND PASTA SALAD



Peas and Pasta Salad image

Provided by Sunny Anderson

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound cavatappi pasta
Kosher salt and freshly ground black pepper
1/4 cup finely chopped red onion
1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
10 ounces frozen peas, thawed
1/2 cup shredded sharp Cheddar cheese
6 slices bacon, cooked until crisp and crumbled

Steps:

  • Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
  • To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

PASTA SALAD WITH PEAS



Pasta Salad with Peas image

A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

Provided by TinaJ

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
  • Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g

PASTA SALAD WITH TOMATOES AND CORN



Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories     Salad     Pasta     Tomato     Quick & Easy     Lunch     Parmesan     Basil     Corn     Spring     Bon Appétit     San Francisco     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4-6 servings

Number Of Ingredients 8

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Steps:

  • Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

CORN PASTA SALAD



Corn Pasta Salad image

After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PASTA SALAD WITH TUNA, CORN AND CHERRY TOMATOES



Pasta Salad With Tuna, Corn and Cherry Tomatoes image

A recipe from Ricardo that I made today for DH and DS. For DS I used cubed cheddar and DH feta cheese.

Provided by Boomette

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

375 g fusilli
2 cups cherry tomatoes, halved (I used a large tomato, chopped)
the kernels of 2 cooked ears corn (2 cups)
1 cup feta cheese, diced (see note) or 1 cup pearl bocconcini (see note)
7 ounces flaked light tuna, drained
3 green onions, chopped
3 tablespoons olive oil
1 lime, juice of
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1 teaspoon sugar
salt and pepper

Steps:

  • In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
  • Serve immediately or refrigerate.
  • Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.

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