Corn Pasta Salad
Enjoy this vibrant Corn Pasta Salad, a delicious blend of fresh vegetables and creamy dressing that’s perfect for any occasion! Easy to prepare and CKD-friendly, it’s a satisfying dish that supports your kidney health while tantalizing your taste buds.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Salad
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
1 cup uncooked rotini pasta
1 cup frozen corn
1/2 tsp black pepper
1 tbsp olive oil
1/4 cup green onion, whites only, sliced
1/4 cup white onion, diced
1/2 cup diced cucumber
1/4 cup red bell pepper, diced
1/4 cup fresh cilantro
1/4 cup shredded cheddar cheese
Dressing
1/4 cup Olive Oil Mayo
2 tbsp sour cream
1/2 tsp texas twist
2 tsp lemon juice
1/2 tsp garlic powder
Instructions
1. Make dressing by adding mayo, sour cream, Texas twist, lemon juice and garlic powder together. Whisk until blended, then cover and set aside (or refrigerate if you aren't making the salad immediately).
2. Cook pasta to al dente, according to package instructions. Don't add salt to the water. Drain and immediately rinse with cold water to stop it from cooking.
3. While the pasta is cooking, heat the oil in a large skillet on the stovetop. Add the corn and white onion to the pan. Cook on high for 5-6 minutes while stirring around [ let it sizzle]. The corn should have some brown marks on the corn, helping it to have the grilled flavor.
4. Let the corn and onion cool a little. In a big bowl add the pasta, pepper, green onion, corn and onion mixture, cucumber, red bell pepper, cilantro and cheddar cheese to the bowl. Mix together to blend ingredients.
5. Add the dressing and mix to blend well and allow the mixture to combine. Refrigerate for 30 minutes.
Find it online: https://www.renaldiethq.com/corn-pasta-salad/
