Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes

Serves: 4

You can prep the mix-ins and dressing for this salad a day ahead, then just cook the pasta and toss before serving.

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kosher salt
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 mayonnaise
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


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