Description

Cool, refreshing summer pasta salad bursting with juicy cherry tomatoes, sweet corn, crisp cucumber, and salty shaved Parmesan. Tossed in a tangy Sambal Caesar‑ish dressing, this quick and vibrant dish is perfect for picnics, potlucks, or a light lunch.

Ingredients

Scale

8 ounces rigatoni
2 cups cherry tomatoes, halved
2 Persian cucumbers, sliced
2 ears of corn, kernels removed
½ cup green olives, smashed and roughly chopped
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons sambal
1 teaspoon Worcestershire sauce
2–3 tablespoons olive oil
Fresh herbs (oregano, basil, parsley), chopped
Shaved Parmesan cheese for garnish
Salt and pepper to taste

Instructions

Cook the rigatoni according to package directions until al dente; drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, corn kernels, and green olives.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, sambal, Worcestershire sauce, and olive oil; season with salt and pepper to taste.
Pour the dressing over the pasta mixture and toss gently to coat evenly.
Stir in chopped fresh herbs and top with generous shavings of Parmesan cheese.
Serve chilled or at room temperature.

Notes

Tip: Make this salad ahead and store it in an airtight container in the refrigerator for up to 2 days. For a vegan version, replace the mayo with a plant‑based alternative and use a vegan Worcestershire sauce or omit it. Adjust the sambal amount to control the heat level. This dish can be served as a side or a light main course.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: B
Method: Cold
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 15mg

Keywords: pasta salad, summer, vegetarian, quick