Comments on: Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

By: Cookie and Kate

Cookie and Kate — Fri, 29 May 2026 03:29:59 +0000

In reply to Katy. Hi Katy, you can just use more basil or cilantro if you prefer.

By: Katy

Katy — Sat, 16 May 2026 11:21:11 +0000

I don’t like parsley. Is there something I can substitute?

By: Cookie and Kate

Cookie and Kate — Sat, 21 Feb 2026 23:24:35 +0000

In reply to Angela. Hi Angela, I'm glad this recipe could inspire you! Thanks for taking the time to share.

By: Angela

Angela — Fri, 20 Feb 2026 08:35:23 +0000

I’m excited to try your recipe using some of the “extra” ideas from other Commenters. I am going to use Cotija instead of Feta. Add in pickled red onions & radishes to the mix. I will roast the corn before adding it into the salad. I’m not an exclusive vegetarian, so I’m going to add in some cubed, grilled chicken breasts that I’ll marinade in the pesto first – I’ll just double the pesto recipe – 1/2 for marinade and 1/2 for tossing. I like the idea of using protein pasta – I like rotini in salads – they seem to hold up well and capture the dressing nicely – I’ll probably try a nice tri-color variety. Finally, I’ll likely decrease the amount of pasta I use overall. I’ll use a nice big serving spoon full of pasta salad over a giant serving of greens and toss to distribute the pesto throughout the dish. Sounds so good that my mouth is salivating already! Thank you for your creative recipe! I’ve just discovered your website – it’s already been bookmarked under my “Favorites”.

By: Angela

Angela — Fri, 20 Feb 2026 07:53:24 +0000

In reply to Melissa Landers. Ohhh! I bet hominy would be great!

By: CP

CP — Sun, 24 Aug 2025 21:12:39 +0000

Yum! I subbed hemp hearts (same amount), since I didn’t have pepitas or almonds. I added an extra ear of corn (2 total), and an orange bell pepper to increase my veggie intake.

No need to add a splash of pasta water since the juice from the tomatoes and drained beans make up for it. I made this for my weekly meal prep & it made 5 servings. Delicious pasta salad for the summer.

By: Jill

Jill — Wed, 13 Aug 2025 18:52:09 +0000

Totally dig this salad!! I prepped a lot of this day before but forgot to save pasta water. Had a lot of juice from tomatoes so I used that while mixing in the pesto and it worked great. The fresh corn (I usually use frozen) was a nice pop of flavor – may add more next time I make this. And the cilantro pesto is great – spicy with one large jalapeno and all seeds. Perfect summer lunch.

By: Cookie and Kate

Cookie and Kate — Mon, 28 Jul 2025 21:03:17 +0000

In reply to Jo. Hi Jo, I'm so glad you enjoyed it. I hope you like others that you try!

By: Jo

Jo — Sun, 27 Jul 2025 05:10:22 +0000

My husband and I made this salad for dinner tonight and it was DELICIOUS. The only change we made was to use pine nuts instead of pepitas. One jalapeño was perfect for us. We will certainly make this salad again. We can’t wait to try some more of your recipes. They all sound so good, it’s going to be hard to choose!

By: Kathleen Jenrich

Kathleen Jenrich — Sat, 12 Jul 2025 02:23:56 +0000

This was dinner tonight and what a winner! Perfect summer dinner. This one will become a new favorite to share with friends. We already knew we loved your green jalapeño dressing as we have made your Green rice/black bean/sweet potato bowls many times before. I substituted spinach for the parsley because that’s what we had on hand. I also didn’t have pepitas but will try it next time. So delicious! Thank you!