Sweet Corn and Asparagus Pasta Salad

corn pasta saladLooking for a colorful, fresh summer salad. Try this light pasta salad, perfect for the first day of summer!

My lovely mother created this recipe. We enjoyed it this past holiday weekend and I can not stop craving the leftovers. This recipe is super simple and can be modified with your favorite vegetables. I like how the asparagus adds a bitter taste and the corn gives it a nice sweet crunch. We chose to use penne pasta, but fussili might blend with the vegetables better.

Asparagus and Sweet Corn Pasta Salad


  • 1 box whole wheat pasta
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 pkg Italian dressing dry spice mix
  • 12-16 spears asparagus
  • 2 ears sweet corn
  • 1/2 yellow squash
  • 1/2 zucchini
  • 8-10 grape tomatoes

Cooking Directions

  1. Boil water and cook pasta until al dente. Meanwhile, chop yellow squash and zucchini to bite size pieces.
  2. Place whole ears of corn and asparagus spears into steamer. When half cooked, add squash and asparagus. Steam until all veggies are tender, but not mushy.
  3. Cut tomatoes into fourths or halves lengthwise. Cut cooked asparagus into bite sized pieces. Slice corn off cob.
  4. Toss cooked pasta and veggies along with olive oil, apple cider vinegar and Italian dressing spice mix packet. Add salt and pepper to taste.
  5. Chill in refrigerator before enjoying.

Let me know if you try it, or have any ideas on how to make it even more fantastic!

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About the Author

Rachel is a Registered Dietitian and food and nutrition enthusiast from southeast Michigan. She has her Bachelor's in Dietetics from Central Michigan University and completed her dietetic internship at Michigan State University. Rachel aspires to get a Master's of Public Health in the near future. Her passions include cooking, baking, and even grocery shopping. She supports local food, slow food, and good food! Rachel's spare time is devoted to attending local concerts and festivals, reading and playing tennis.