Creamy Balsamic Corn and Sun Dried Tomato Pasta Salad

I am a sucker for pasta salads during the summer. I have a few favorites like, my Veggie Overload Pasta Salad and my Mandarin Orange and Spinach Pasta Salad {with Teriyaki Dressing}. This version is loaded up with fresh-from-the-garden sweet corn, chopped sun dried tomatoes, a variety of other fresh vegetables and some fun, twirl-y pasta. And, although those components are all fabulous in their own rights, it's really the creamy dressing that makes this pasta salad swoon worthy. A hint of fresh garlic, a little oil, a few spices, some dashes of a good-quality balsamic vinegar and creamy mayonnaise get whisked up together to create what I consider the ultimate pasta salad dressing.

Of course, you can choose to switch up the veggies that you use, but this recipe calls for a combination that I find works great together. The sweetness and pop of the fresh corn compliments the chewy, flavor-packed sun dried tomatoes. The cucumber lends a cool, refreshing component to the salad while the radish brings a slight peppery "bite" to the party. And, a subtle onion flavor is present by way of the scallions.

I've chosen an Italian Trottole pasta (such a neat shape), but any small or medium size pasta works here. Just be sure not to overcook the pasta ... you certainly don't want mushy noodles in this fabulous summertime side dish.

Mandarin Orange and Spinach Pasta Salad {with Teriyaki Dressing}

I am so excited to share this recipe with you because it's just such a delicious twist on basic, traditional pasta salad. It may sound odd to have a pasta salad with sweet components, but I promise you that every single ingredient comes together so beautifully and cohesively. The dressing alone is so incredibly, insanely good and addictive. (I seriously cannot wait to try it brushed and glazed on grilled chicken.) Forget about ho-hum pasta salad. I believe that this recipe will really surprise you and become a favorite during these warm summer months.

I am sure that you could easily make this a more-complete meal by serving some grilled shrimp or chicken on top of the salad. But, I have been simply enjoying this as a light lunch all throughout the past week. It seems to keep well for several days in the fridge, so I've found myself munching on it quite a bit. I've made it twice now in the past two weeks. I just can't seem to get enough.

Once again - you'll flip over the dressing. It begins with a base of store-bought teriyaki sauce. (I prefer Kikkoman Teriyaki Baste & Glaze.) Vinegar, a little sugar, some neutral oil and a few spices are whisked in to make what becomes a killer sauce. It gets poured over and tossed with pasta, spinach, Mandarin orange slices and a few other perfectly-paired up ingredients. The result is a unique, healthful, fresh and vibrant pasta salad that I hope you'll really come to love.

Serves 4 - 5.

Corn and Tomato Pasta Salad

For me, summertime fare means fresh, happenin' side dishes. Sure, barbecue chicken and burgers on the grill are fabulous. But, I really look forward to the sides when it comes to summer cookouts and gatherings. Potato salad. Crisp, sliced cucumbers paired with fresh dill and doused with vinegar. Buttery corn on the cob. Fresh fruit salad. A good guacamole. A crudité platter with creamy dip. And, pasta salad. Glorious, scrumptious pasta salad.

I make so many versions of pasta salad throughout the summer months. This one is a great recipe for showcasing fresh corn and garden tomatoes this time of year.

The vinaigrette-style dressing used in this recipe is light and simple. It really allows the fresh vegetables to shine and it doesn't compete with the other ingredients. (NOTE: A high-quality, store-bought Italian-style dressing can be used in place of the oil, lemon juice and balsamic vinegar dressing if you desire a more-robust, no fuss dressing.)

What's great about this salad is that it gets better with time. So, it's the perfect make-ahead side dish for your summer gatherings and parties. Gather up some just-picked vegetables, grab a box of mini pasta shells, break out that bottle of balsamic vinegar and make this before the summer is over!

Italian Pasta Salad

This is a great side dish for cookouts and summer gatherings. It's always a real crowd-pleaser. And, it's perfect to make up to have on hand for lunches throughout the week, too.

A good-quality bottled Italian dressing can be used if you're not wanting to make the homemade vinaigrette. I always reserve a little of my dressing for right before serving. I find that it's nice to have a little on reserve to moisten everything back up - especially if the salad is made a day in advance.

BLT Caesar Pasta Salad

The past two weeks have been quite relaxing and stress-free for us here at the Joyously Domestic household. We finished up softball and baseball season right at the beginning of the month, then we stayed pretty busy with cookouts and get-togethers over the Fourth of July holiday while my hubby had the week off of work. He's been back to the grindstone and out of state for work Mondays through Saturdays again. So, it has been just the three kiddos and I lounging around the house and relishing in the beautiful summer weather outdoors.

It's times like these that I am so grateful that my "job" is being a stay-at-home momma. Having late movie nights, trips to the berry patch, leisurely dips in the pool and no set schedule for right now has been joyful bliss. Oh, and we get to spend a lot of time in the kitchen together.

I love summers at home with my kids and wouldn't want it any other way.

They love helping me chop and mix in the kitchen. And, they are mega lovers of pasta. I've been making my "Veggie Overload" Pasta Salad on a weekly basis all summer (it is so darn yummy), but I've discovered another "winner" pasta salad right here, my friends.

This recipe is truly a combination of three of my favorite foods ... BLT sandwiches, Caesar salads and pasta salads.

You have a few options regarding assembling the salad. If you're making this more than a couple of hours before serving, you may choose to wait to add in the chopped/shredded lettuce until shortly before serving to guests. {This will ensure that it doesn't get too soggy or limp.} And, if you strongly prefer crisp bacon, you can have that ready and kept separate, as well. Just stir into the salad at the time of service. {Doing so will ensure that your bacon doesn't become too soft or rubbery.} So, just plan according to what you prefer.

Yields 8 servings.

"Veggie Overload" Pasta Salad

I am in love with this pasta salad!

I've lessened the amount of pasta I would, typically, use for pasta salad from sixteen ounces to ten ounces, but have amped up the amount of veggies in order to make this a little more full of the "healthful, good stuff."

I have to admit that I normally "cheat" when making pasta salad by utilizing a store-bought, good-quality Italian dressing.  I found a pasta salad recipe by Jamie Deen recently that got me excited about doing my pasta salad a little differently this time around.  He adds in his carrots and broccoli to the boiling water during the last couple of minutes of cooking the pasta.  The veggies still stay crisp, but aren't as "harsh" to the palette.  I was, also, intrigued by his dressing.  I altered a few things and came up with something that I am crazy about.  He uses red wine vinegar in his dressing, but I chose to use balsamic vinegar (highly recommended).  (I have provided the amounts for either.)  The dressing begins as a vinaigrette, but the addition of a little mayo brings about a smooth, creamy texture that beautifully coats the ingredients.

What I enjoy, too, about most-any pasta salad is that you can use any types of vegetables that you prefer or have on hand.  Below is what we love in our pasta salad.  For example, I like the combination of both fresh tomatoes and sun-dried.  (Leave out the sun-dried if you don't care for them or if you don't happen to have any on hand, but I truly believe that they help "make" this dish.)  We like peas in our version, but Jamie uses edamame.

Serves 6 - 8.