Corn And Pea Pasta Salad Recipes

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

Time 47m

Number Of Ingredients 12

Ingredients

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.

CORN AND TOMATO PASTA SALAD

Corn and Tomato Pasta Salad image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 pound farfalle pasta
2/3 cup mustard vinaigrette (see directions)
1 small shallot, finely chopped
1/2 teaspoon finely grated lemon zest
2 ears of corn, husked
2 cups assorted cherry tomatoes, halved or quartered if large
1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds
1/2 cup fresh basil, roughly chopped
Freshly ground pepper
2 ounces goat cheese, crumbled

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

Ingredients

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

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