Pasta salad with corn and tomatoes in a creamy dressing

Ingredients:

• 1/3 cup mayonnaise
• 3 tbsp sour cream
• 2 tbsp finely chopped fresh chives
• 1.5 tbsp freshly squeezed lemon juice
• 200 g dry fusilli pasta
• 1.5 cups frozen corn kernels, thawed
• 2 cups grape tomatoes, halved
• 0.5 cup thinly sliced ​​green onions

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Add the pasta to boiling water and cook according to package directions. About 3 minutes before the pasta is done, add the corn. Drain and rinse the pasta and corn under cold water to cool; add to the bowl with the dressing.
4. Add the tomatoes and green onions to the bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.