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Warm Pasta and Roasted Corn Salad

 

Ingredients

1lb cooked pasta- shells or orrichiette

6 ears of corn off the cob,

1 red and 1 green bell pepper

1 fresh jalepeno 

1 red onion

cilantro

Yellow and red cherry tomatoes

 

Method

On a sheet pan roast the corn with 1 tablespoon of olive oil

and salt and pepper.

On another sheet pan roast the cherry tomatoes with

olive oil and salt and pepper for about 10 min

Dice the bell peppers and the red onion

 

Assemble salad

Toss the cooked pasta,corn and cherry tomatoes then

add  the bell peppers the chopped red onion and chopped cilantro.

 

Dressing

Wisk together 1/4 cup of olive oil with about 4 Tbl of lime juice

1 Tbl honey and a pinch of cumin.

Season with salt and pepper.

Combine the dressing with the vegetables and pasta, then

serve at room temperature.

 

 

 

Last updated by Ellen Esposito Jun 7, 2009.

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