Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes
You can prep the mix-ins and dressing for this salad a day ahead, then just cook the pasta and toss before serving.
|1/2 pound||fusilli pasta|
|1 cup||chopped blanched asparagus|
|1 cup||blanched corn kernels|
|1/2 cup||chopped sun-dried tomato|
|1/4 cup||sour cream|
|1 tablespoon||lemon juice|
|1/4 teaspoon||finely grated garlic|
|3/4 cup||grated Parmesan cheese|
|freshly ground pepper|
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
Photograph by Kang Kim