There is nothing I love more at an afternoon barbeque than a fun pasta salad dish! I probably have a hundred different pasta salad recipes that I love to rotate through throughout the spring and summer months, but this one has to be one of my favorites!

Sunshine Pasta Salad is a super simple side dish consisting of penne pasta, cucumbers, sweet corn, feta cheese, and a silky lemon dressing! Seriously so delicious.

The show stopper in this dish? These fun little Uno Bites™ Nano Cucumbers from Pure Flavor®! How can such a teeny tiny cucumber pack so much flavor? They are the perfect ingredient for this easy pasta salad; but they are also one of my favorite things to toss into a snack pack, slice and put in a lunch salad, or honestly just eat straight out of the package! Seriously, you’ve got to try them.

For this easy backyard party dish, you’ll need:

1 Dry Pint Pure Flavor® Uno Bites™ Nano Cucumbers
6 oz Penne Pasta, cooked
½ cup Canned Sweet Corn, drained
2 Tbsp Mayo
1 Tbsp Dijon Mustard
2 Tsp Lemon Juice
2 Tbsp Feta, divided
1 Tsp Crushed Red Pepper
1 Tbsp Olive Oil, extra virgin
Salt/Pepper, to taste
Garnishes: Remaining Feta, Parsley, Crushed Red Pepper

To get started, cook your pasta and chop the Uno Bites™!

Cook the pasta according to the package instructions* and set out all of your ingredients. Chop the cucumbers into small rounds. They will be very tiny, nearly the size of the corn kernels. This is to ensure you get a sweet little cucumber with every bite!

I prefer to cook the pasta a little on the softer side for chilled salad, rather al dente pasta.

Prepare the lemon dressing:

I love this lemon dressing! I can’t wait to find a hundred other things to use this on!

Grab a small bowl (or even use the base of the serving bowl you’re using for the pasta salad) and add the mayo, Dijon mustard, lemon juice, 1 tbsp of feta, and crushed red pepper. Whisk, and slowly pour in the olive oil, continuously whisking to create a silky lemon dressing.

Once the dressing has come together, taste and season with salt and pepper if necessary. I used about a ¼ tsp of each, salt and pepper. (I like freshly cracked pepper for this. Such a nice flavor with the lemon!)

Start building the pasta salad:

Add the corn and cucumbers to the dressing and stir to coat.

Add in the penne pasta in large scoops, making sure to stir and coat the penne in that silky dressing with each scoop.

Give it a try to see if you need any additional seasoning. I found I needed just a pinch of salt and a squeeze more of lemon. Always, always, always taste as you go!

Let the salad rest in the fridge. It’s just 30 minutes, you can do this.

Yes, you can eat this dish right away. But I promise it’s better once the flavors have a little time to set.

Cover in plastic wrap and allow the Sunshine Pasta Salad to rest in the fridge for at least 30 minutes prior to serving.

Dress it up, and you are party ready!

I love to place this dish in a beautiful brightly colored serving bowl and top it with extra crumbled feta cheese (use the remaining 1 tbsp), a sprinkle of crushed red pepper (this is mostly for aesthetics), and another sprinkle of fresh chopped parsley.

These items can also be placed in small bowls on the side for individual garnishing if you’ve got little mouths.

Storing Leftovers:

This pasta salad will keep for up to 5 days in the fridge, properly stored. I recommend an airtight Tupperware, once you’re packing up your party leftovers, but plastic wrap or a plastic bag will work fine as well.

Serving Suggestions:

This dish is of course delicious on its own, but pairs well with barbeque chicken, steak, kabobs, or burgers and dogs from the grill. Remember, it makes a great side dish for your next backyard shindig. The season is upon us after all!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.

Sunshine Pasta Salad

Recipe by Amber Bogardus

Course: Salad, Side DishCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calorieskcal

Resting Time

minutes

Total time

minutes

Chilled penne pasta salad, sliced cucumbers, and sweet corn in a light lemon dressing topped with feta cheese.

Cook Mode

Keep the screen of your device on

Ingredients

1 Dry Pint Pure Flavor® Uno Bites™ Nano Cucumbers sliced
6 oz Penne Pasta cooked
1/2 cup Canned Sweet Corn drained
2 tbsp Mayo
1 tbsp Dijon Mustard
2 tsp Lemon Juice
2 tbsp Feta Cheese divided
1 tsp Crushed Red Pepper
1 tbsp Olive Oil extra virgin
Salt/Pepper to taste
Garnishes
Remaining Feta
Parsley
Crushed Red Pepper

Directions

Combine the mayo, Dijon mustard, lemon juice, 1 tbsp of feta, crushed red pepper in the base of your serving bowl. Whisk and slowly pour in the olive oil, continuously whisking to create a silky lemon dressing.
Season the dressing to taste with salt and pepper. (I used about ¼ tsp of salt and pepper each.)
Add in the Uno Bites™ Nano Cucumbers and sweet corn and coat in the dressing.
Stir in the cooked pasta and give the entire salad a toss to evenly coat it in the dressing.
Cover the pasta with plastic wrap and place in the fridge to chill for about 30 minutes.
Upon serving, garnish the pasta salad with the remaining crumbled feta, fresh chopped parsley, and additional crushed red pepper if desired.

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