Description
Dive into summer with this protein-packed pasta salad that combines sweet corn, savory beef, and a pesto dressing so creamy you’ll want to lick the spoon.
Ingredients
Scale
- 12 oz (340g) rotini or fusilli pasta
- 1 lb (450g) lean ground beef
- 3 cups (450g) fresh or frozen corn kernels (thawed if frozen)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced (about 1/2 cup)
- 1/3 cup fresh basil leaves, chopped
- 1/2 cup prepared basil pesto
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- 1 teaspoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package directions for al dente. Drain, rinse with cold water, and toss with 1 teaspoon olive oil.
- In a large skillet over medium-high heat, cook ground beef until browned (5-7 minutes), breaking it into crumbles. Season with salt, pepper, and optional Italian seasoning. Drain excess fat and cool to room temperature.
- If using fresh corn, blanch kernels in boiling water for 2 minutes, then cool in ice water. If using frozen corn, thaw and drain excess moisture.
- Make the dressing by whisking together pesto, mayonnaise, sour cream, lemon juice, minced garlic, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, beef, corn, bell pepper, tomatoes, and red onion. Add about three-quarters of the dressing and gently fold to combine.
- Fold in fresh basil just before serving. Add additional dressing if needed. For best flavor, refrigerate for at least 1 hour before serving.