Warm Pasta and Roasted Corn Salad
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
Yellow and red cherry tomatoes
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
Toss the cooked pasta,corn and cherry tomatoes then
add the bell peppers the chopped red onion and chopped cilantro.
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.