# Corn and Miso Pasta Salad

A refreshing summer pasta salad with a unique corn and miso dressing.

- Servings: 4 servings
- Total time: 12 min
- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 0 Kosher salt
- 8 ounces Barilla ditalini pasta
- 4 ears fresh corn
- 2 large stalks celery
- 0.75 cup chives
- 1 pinch granulated sugar
- 1 pinch salt
- 4.5 tablespoons white or yellow miso
- 4.5 tablespoons lemon juice
- 1.5 tablespoons finely chopped Calabrian chilies
- 0.5 cup mayonnaise

## Instructions

1. Boil the ditalini pasta in salted water until al dente.
2. Cut the kernels off 4 ears of fresh corn and set aside.
3. In a bowl, combine corn kernels, 0.75 cup of chopped chives, and 2 large stalks of chopped celery. Add a pinch of salt and set aside.
4. In another bowl, whisk together 4.5 tablespoons of miso, 4.5 tablespoons of lemon juice, 1.5 tablespoons of finely chopped Calabrian chilies, and 0.5 cup of mayonnaise.
5. Once the pasta is cooked, drain it and let it cool.
6. Add the cooked and cooled pasta to the bowl with corn and vegetables.
7. Give the pasta and vegetable mixture a good toss.
8. Pour the dressing over the pasta mixture.
9. Mix well to combine.
10. Taste and adjust seasoning as needed.

## Equipment

- pot
- bowl
- knife
- whisk

## Source

- Original video: https://www.tiktok.com/@nytcooking/video/7275392080413773098?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/694a04b3-f31f-4d05-a703-16e740e0576d
- Extracted: 2025-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt