← Back to recipes

Corn and Miso Pasta Salad

The interplay between the crunch of the celery, the chew of the pasta and the pop of the corn kernels makes this (potentially vegan) pasta salad a textural pleasure to eat Pasta salads that you can easily eat with a spoon reign supreme, and ditalini’s petite shape — which mimics the size of fresh corn kernels — makes it the perfect pasta candidate Miso adds savory notes and deep umami flavor to the mayonnaise dressing

Italian50 minhard4 servings
Start cook modeView source
Corn and Miso Pasta Salad

Ingredients

  • Kosher salt
  • 8 ounce sditalini pasta
  • 4 ears fresh corn, shucked and washed
  • 2 large stalk scelery, peeled and finely chopped
  • 2/3 cup finely minced fresh chives
  • Granulated sugar
  • \1 1/2 tablespoon swhite or yellow miso
  • \1 1/2 tablespoon slemon juice, plus more to taste
  • \1 1/2 tablespoon sfinely chopped Calabrian chiles (or minced chipotles in adobo, or gochujang, or sambal oelek), plus more to taste
  • 1/2 cup mayonnaise (vegan, if desired)

Instructions

  1. Bring a medium pot of salted water to a boil over high heat. Add ditalini to the water and boil according to package instructions. Drain the pasta, and rinse under cold water until cool. Drain well and set aside.
  2. Grab a large bowl and invert a smaller bowl inside of it. Hold the corn upright on the center of the smaller bowl. Using a sharp chef’s knife, slice downward to shave the kernels off the cob. Discard the cobs and remove the smaller bowl. Add the cooked ditalini, plus the celery and chives. Season with a large pinch of salt and a pinch of sugar; toss to combine.
  3. In the smaller bowl, whisk to combine the miso, lemon juice and Calabrian chile. Add the mayonnaise and whisk until fully incorporated.
  4. Combine with the corn mixture and toss. Taste and adjust seasoning with more lemon juice, chile, salt or sugar as needed. Store refrigerated (up to 3 days) until serving.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.