Lola’s Kitchen: Pasta Salad with Corn and Egg Recipe

Posted August 7, 2015 by Lola in Lola's Kitchen / 22 Comments

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

This salad is perfect for those warm summer evenings when you don’t want to cook. It’s easy and quick to prepare and delicious. After buying premade salads one day for dinner I decided to try and make my own. I just added whatever ingredients I felt like at that moment and this salad was born. It’s an original Lola recipe 😉
Salad close up


  • Cabbage – 3 or 4 big leaves
  • Pasta (I recommend orzo) – 0.5 cup
  • Corn – 0.5 cup
  • Egg – 3
  • Olive Oil
  • Salt – to taste
  • Pepper – to taste
  • Vinegar – to taste(optional)

This recipe feeds about 1-2 people. I usually make it for one person and then have a bit leftovers for later that evening or the next day.
Pasta salad with corn and egg


  1. Start by boiling the pasta for ten minutes or follow the instructions on the package.
  2. While the pasta I boiling start with the egg. Break the eggs in a small bowl and scramble them with a fork. Add soem salt and pepper. Then heat soem olive oil in a pan and bake the egg, while scrambling.
  3. Tear 3 or 4 big leaves from the cabbage, tear them into small pieces and wash with some water. Set aside.
  4. Once the pasta is done boiling you can assemble the salad. You cna also wait till the pasta has cooled down a bit, but I like making it immediately. Pick a big bowl and scoop the pasta in it, then add the egg, corn and cabbage. Add a tablespoon or two olive oil, and soem salt and pepper to taste. Add a tablespoon vinegar (optional). Stir well.
  5. Enjoy your salad!




Scrambled egg

Boiled Orzo



Add orzo

Add egg

Add Corn

Add Cabbage

Pasta Salad with corn and egg

Variation Tips

  • Spiced egg pasta salad Instead of adding salt and pepper to the egg, add some sambal and soy sauce. To give it a more spicy flavour.
  • Vary with veggies Not a fan of corn? You can also add peas, beans, carrots or nay other veggies you like.
  • Pasta salad with boiled egg Instead of scrambling the eggs, boil them and slice them into tiny pieces and mix them through the salad.

Do you like salads? What’s your favourite dressing?

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22 responses to “Lola’s Kitchen: Pasta Salad with Corn and Egg Recipe

    • It’s really easy to make and ready soon and it’s really good. I am making it again this week! Let me know if you try it out :), would love to hear what you think of it!

  1. I love your recipes! In fact, I just got inspired to try my own pasta salad. I bought pasta like this recently, so I think I’m gonna try it with some corn and red bell peppers and see what else I can throw in. Thanks! 🙂
    Vlora recently posted…Crazy Person On Air!?My Profile

      • It turned out good! It could use a few more ingredients than I had lying around, because it’s still a little boring like this, but it’s perfect for the hot weather we’re having, and I’ll probably make it again at some point. I was wondering what to do with the pasta, because they look like they’d be good for soup, but I’m not a huge soup eater, so this is a great solution. 🙂
        Vlora recently posted…Crazy Person On Air!?My Profile

        • That’s what I like most about salads, they are prefect for when the weather is too hot too cook. I don’t eat a lot of soup either, but this pasta is great for salads as well. I guess you probably can also eat it with a sauce or instead of rice?

    • It’s really easy and it’s really good! I love eggs and I thought it would be a great additions, to give it a bit more variation and flavour. I like boil eggs, but I like scrambled eggs better, so that’s probably why I thought to scramble it.

  2. I’ll replace the eggs by tofu but I have everything in store to make the recipe 🙂 My favorite dressing is a pad thai dressing (I make it with 1 tablespoon of peanuts purée, very little red pimento purée, 2 tablespoons of agave syrup, 2 tablespoons of lemon juice, 2 tablespoons of tamari and 60ml vegetable broth – that’s about 2 oz). My favorite dressing ever, I always make too much and store it in a little bottle in the fridge 🙂
    Red Iza recently posted…The sunday post #53 : I’m back !My Profile

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