- Difficulty: Easy Perfect for quick weeknight meals!
- Nutritional Information (per serving): Serving Size: 1 of 8 servings; Calories: 260; Total Fat: 11 g; Saturated Fat: 4 g; Carbohydrates: 29 g; Dietary Fiber: 2 g; Sugar: 3 g; Protein: 10 g; Cholesterol: 16 mg; Sodium: 248 mg
- Total Time: 20 minutes
- Preparation: 10 minutes
- Cooking: 10 minutes
Ingredients
- Kosher salt
- 1 pound fusilli pasta
- 1 cup chopped, blanched asparagus
- 1 cup blanched corn kernels
- cup chopped sun-dried tomatoes
- cup mayonnaise
- cup sour cream
- 1 tablespoon lemon juice
- teaspoon finely grated garlic
- cup grated Parmesan cheese
- Freshly ground black pepper
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Instructions
- Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions. Drain and rinse under cold water to cool quickly. Transfer to a large mixing bowl.
- Toss in the chopped asparagus, corn kernels, and sun-dried tomatoes for a burst of fresh, vibrant flavors.
- Whisk up the creamy dressing: Combine mayonnaise, sour cream, lemon juice, grated garlic, Parmesan, salt, and pepper. Pour over the pasta mixture and toss until everything is lusciously coated.
- Taste and adjust seasoning. Chill for up to three hours the flavors meld beautifully! Serve cold and watch it disappear.
Photograph by Kang Kim
Recipe courtesy of Recipe Iseasy Magazine
