This Pasta Salad is tossed with sun-dried tomatoes, blanched asparagus and corn then enrobed in a creamy Parmesan Dressing. Adding Parmesan cheese to the mayonnaise and sour cream sauce adds another level of flavor! The rotini pasta catches the dressing and bits of parmesan cheese between its curls. And, as a result, you have a dish full of delicious flavor in every single bite of salad!
So fresh and delicious, this pasta salad is perfect for any gathering, no matter what time of year it may be. And, you will be guaranteed that you will be asked for this recipe over and over again!
We love summertime salad recipes!
Grumpy is a huge fan of macaroni salad. He loves the version with tuna and peas the most. He also loves my Buffalo Chicken Pasta Salad recipe. However, the day I made this pasta salad I wanted something different that had a fresh twist.
While looking through the food network magazine one afternoon, I came across a mix and match pasta salad section. The combination of flavors from the sun-dried tomatoes to the freshly blanched vegetables sounded tasty. So, I decided I needed to try it and it turned out this Pasta Salad with Creamy Parmesan Dressing was a huge hit with Grumpy!
What you need to know for making a perfect Pasta Salad!
Always rinse your hot cooked pasta with cold water when you plan to eat it in a cold salad! Rinsing in cold water will stop the pasta from cooking. Similar to shocking your vegetables in cold water, your pasta will keep its toothsome texture when you do this.
Pasta is going to soak up moisture. Because of this, if you have leftovers you need to refrigerate, your salad can seem dry the next day. The easy solution to this is to add a little more mayonnaise until it is creamy enough for you.
Mayonnaise on its own can have a “heavy” taste and feel to it. I freshen this dish up more by using half mayonnaise and half sour cream in the dressing mixture.
You can, however, I like the results of this recipe with dried Parmesan cheese. Your dressing will be “looser” if you go with fresh cheese over dried.
How to make Pasta Salad with Creamy Parmesan Dressing
How to make a delicious summertime pasta dish that your guests will rave about!
- Cook your pasta
I recommend rotini pasta as I love the way the dressing catches up in the spirals. Cook your pasta according to the package your product came in.
- Remove your pasta from the hot water
Remove the cooked pasta from your hot water by using a slotted spoon and place in a strainer. Immediately rinse the pasta with cold water to stop the pasta from cooking. Do not drain the water from the pasta. You will use this water to blanch your vegetables.
- Add your asparagus to the boiling water
Add asparagus to boiling water and cook for 3 minutes. Remove with slotted spoon and place in a bowl of ice cold water to shock it and stop it from cooking. Once cold, remove from water and drain.
- Add your fresh corn to the boiling water
Add corn to boiling water and cook for 4 minutes. Remove with slotted spoon and place in a bowl of ice cold water to shock it and stop it from cooking. Once cooled, remove from water and cut kernels of corn from the corn cob. See tips below for how to cut the kernels from the cob.
- Place your salad ingredients in a mixing bowl
- Make your Creamy Parmesan Dressing and add it to your salad ingredients.
- Once dressing has coated your salad, refrigerate until ready to eat.
How to strip the corn from the cob
- Place the corn, stem side down on a sturdy cutting board.
- Holding the top end of the corn, using a sharp knife, start at the top and cut downward using a sawing motion.
- Continue to cut down the ear of corn until all kernels have been removed from the cob.
More picnic side dishes you may love!
Buffalo Chicken Pasta Salad
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Deviled Egg Pasta Salad
Everyone’s favorite hard boiled egg appetizer meets creamy pasta salad in this fun combo of Deviled Egg Pasta Salad. It’s the best dish, bound for your next barbecue- and it’s epic.Continue Reading
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!
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Serving Size:1/8 of recipe
Amount Per Serving: Calories: 272 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 22mg Sodium: 324mg Carbohydrates: 24g Fiber: 3g Sugar: 4g Protein: 8g