# Components:
→ Pasta
01 - 8 oz small shell pasta or ditalini
02 - Salt, for boiling water
→ Vegetables & Cheese
03 - 1 cup canned sweet corn kernels, drained
04 - 1 cup orange bell pepper, diced
05 - 1 cup sharp cheddar cheese, diced or cut into small triangles
06 - 1/2 cup mozzarella pearls or diced fresh mozzarella
→ Salad Dressing
07 - 3 tbsp mayonnaise
08 - 2 tbsp sour cream
09 - 1 tbsp white wine vinegar
10 - 1 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - Salt and pepper, to taste
→ Garnish (Optional)
13 - Fresh chives or parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to cool completely.
02 - In a small bowl, vigorously whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well emulsified. Set aside.
03 - In a generous mixing bowl, combine the cooled pasta, drained sweet corn kernels, diced orange bell pepper, cubed cheddar cheese, and mozzarella pearls.
04 - Drizzle the prepared dressing evenly over the ingredients in the mixing bowl. Toss gently using a large spoon to ensure all components are lightly coated.
05 - To achieve the festive 'candy corn' aesthetic, carefully layer the salad within a clear serving bowl or container. Begin with the sweet corn at the base, followed by the orange bell pepper and cheddar cheese mixture in the middle section, and conclude with a top layer of mozzarella.
06 - If desired, sprinkle the top of the layered salad with freshly chopped chives or parsley for a vibrant finish.
07 - Refrigerate the assembled pasta salad for a minimum of 15 minutes to allow the flavors to harmonize and the salad to chill thoroughly.
