Summer Corn-Pasta Salad

Name: Summer Corn-Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: american
Ingredients: 1 1/2 cups orecchiette pasta; 8 ears husked corn on the cob, broken in half; 2 cups shelled edamame; 1/4 cup olive oil; 3 tbsp white vinegar; 2 tbsp lime juice, about 1 lime; 1 tbsp honey; 1/4 tsp salt; 3 green onions, sliced; 1 jalapeños, seeded and finely chopped; 1/2 cup chopped fresh basil

237

Prep Time20 min
Total Time30 min
Makes8 Servings

By Chatelaine

(Photo: Angus Fergusson)

Fresh vegetables, citrusy vinaigrette and a kick of jalapeño make this sunny pasta salad a staple for weeknight dinners and family barbecues.

Ingredients

1 1/2 cups orecchiette pasta
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil

Instructions

COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.

Chatelaine Quickies: Summer corn pasta salad

Nutrition (per serving)

Calories 253, Carbohydrates 36g, Fat 10g, Fibre 4g, Sodium 79mg.

Get more of our best fresh corn recipes.

FILED UNDER:

Pasta barbecue Vegetarian side dishes lunch Salads long weekend Picnic corn stovetop Quick Weeknight Dinners

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