Part of what makes this salad is so special are the blanched corn and asparagus. It gives the salad a super fresh taste. Also, instead of using all mayonnaise I used half mayonnaise and half light sour cream. While you can use freshly grated parmesan, I think its best with the dried parmesan you buy on the shore shelf.
TIP: Cook your pasta first, remove the pasta with a slotted spoon and place pasta in strainer and rinse with cold water to stop it from cooking. You then will blanch your asparagus for 3 minutes in the hot pasta water, shock with ice cold water, and then blanch the corn for 4 minutes and shock with ice cold water. Same boiling water, same pot, less mess!
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Pasta Salad with Creamy Parmesan Dressing
This Easy Pasta Salad with Creamy Parmesan Dressing has a ton of flavor and a fresh touch from blanched corn on the cob and asparagus. The tang of sun-dried tomatoes adds another level of flavor. I promise if you share this version of a pasta salad this summer, everyone will be asking you for the recipe!
For the Salad:
- 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
For the Dressing
- 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
Cook pasta according to package directions, drain and rinse under cold water. Prep your veggies and mix into pasta. Set aside to combine dressing. Combine dressing ingredients and fold into pasta mixture. Chill, serve, & enjoy!
327 calories, 17 fat Carbs 35g, Fiber 4g, Protein 11g.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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