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Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
I love a creamy dressing for a pasta salad. This one really balances out the heat!
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Ingredients
- 1 tsp. kosher salt, plus more to taste
- 1 lb. rotelle pasta
- 1 cup fresh corn kernels
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup pickled jalapeños, chopped, plus 2 tablespoons brine
- Grated zest and juice of 2 limes
- 1 garlic clove, finely chopped
- 1/4 tsp. black pepper
- 10 baby bell peppers, seeded and sliced into rings
- 4 scallions, chopped
- 2 tomatoes (1 red, 1 yellow), chopped
- 2 cups fresh cilantro, chopped
- 1 cup fresh parsley, chopped
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, adding the corn in the last minute of cooking. Drain and rinse under cold water.
- Step 2Whisk together the mayonnaise, sour cream, pickled jalapeños and brine, lime zest and juice, garlic, black pepper, and 1/2 teaspoon salt in a large bowl.
- Step 3Add the baby bell peppers, scallions, tomatoes, and remaining 1/2 teaspoon salt to the bowl. Shake the pasta dry in the colander, then add to the bowl and toss. Sprinkle with the cilantro and parsley and toss again. Season with salt, if needed. Let sit for at least 30 minutes at room temperature or refrigerate for up to 6 hours.
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