Iowa Corn Pasta Salad

Here’s a great pasta salad, made even better by the addition of the cooked dressing.   I had some campanelle from Barilla (they have a large manufacturing plant in Ames, Iowa), and it made a tasty and pretty salad.   We like it best with homemade Cooked Dressingalthough you can use Miracle Whip or mayonnaise.   I used home canned black beans.               
                         Iowa Corn Pasta Salad
  8           ounces  Campanelle -- or rotini
  1           Tablespoon Olive oil  
  1           Tablespoon cider vinegar
     1/2    Cup  Frozen Corn -- thawed
     1/2    Tablespoon  Red Bell Pepper -- finely chopped
     1/2    Tablespoon  Carrots -- finely chopped
     1/4    Cup  Onion -- finely chopped
  12         Cherry Tomatoes -- halved
    1/3     Cup  Cooked Dressing or Miracle Whip or Mayonnaise
     1/2    Cup  Canned Black Beans -- rinsed and drained (optional)
Cook pasta, drain. Mix with 1 tablespoon olive oil and 1 tablespoon cider vinegar.  Chill 2-3 hours or overnight.
Add remaining ingredients and serve.

  "1 1/2 quarts"

Cooked Dressing
  2        tablespoons  Sugar
  2        tablespoons  Flour, All-purpose (or Cook-type Clear Jel)
  1        teaspoon  Salt
  1        teaspoon  Dry Mustard
  2        large  Egg Yolks -- slightly beaten
     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)
  4        tablespoons  Vinegar – mild (we like cider vinegar)
   1/2 -1 Tablespoon  Butter  
Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.
For fruit salads; increase sugar to 3 tablespoons, substitute 1/2 cup unsweetened pineapple juice and 1/4 cup orange juice for milk. 
67¢ per cup   Only 25 Calories per tablespoon
  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"
  "1 cup"

Per Tablespoon Serving made with milk: 25 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 144mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


  1. Love this recipe with the corn and tomatoes! I am now following your blog :-)

    1. You'll like it! And welcome to the blog family.


Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.