Summer Corn Confetti Pasta Salad .

INGREDIENTS:

4 cups dried whole wheat or regular pasta. I used Gemelli. Rottini will be fine too. 

1 1/2 cups frozen edamame.

1 zucchini, trimmed and spiralized (cut into thin strips if you don’t have a spiralizer).

1 1/2 cups of red and yellow grape tomatoes.

1/2 cup chopped fresh basil.

1 cup Creamy Corn Dressing (recipe below).

2 ears sweet corn, cooked. 

2 cloves of garlic.

1/2 cup water.

1 lemon, juiced.

Check also : Bang Bang Shrimp Tacos

METHOD :

Cook pasta according to directions on box. 

Add frozen edamame in the last 1-2 minutes of cooking. 

Drain and rinse with cold water until cool. 

Spiralize zucchini and cut into 2” pieces (or slice into thin “noodles” if you don’t have a spiralizer)

In a large mixing bowl combine pasta, edamame, zucchini, sliced tomatoes, cut corn, and basil. Toss pasta salad mixture and drizzle with Creamy Corn Dressing.

Creamy Corn Dressing:

Cook 2 ears of sweet corn in boiling water. Drain and rinse with cold water. 

Cut corn from cobs. Combine corn, 1 small clove garlic and 1/2 cup water in a blender until liquified. 

Using a sieve, drain mixture to get all the liquid out. Discard the solids. 

Whisk together the liquid mixture and add the juice from 1 lemon, salt and pepper to taste.

You may also like : Chicken salad with pepper and cabbage

Celebrating first day of March with these BAKED VEGAN DONUTS with passion fruit glaze