Pasta and Corn Salad
We had this salad in class on Monday. It tastes lighter than you might expect. It’s a combination of pasta, corn and plenty of other veggies. The dressing is simple, but packed with flavor. Oil, lime juice, mustard, chili powder, cumin…. so good. You could easily add a protein like chicken, ham or shrimp to make it a main dish. Or add a plant based protein like black beans or cooked lentils and keep it vegetarian. So here is the recipe. I hope you like it.
Pasta and Corn Salad
1 1/4 lbs. pasta
1 1/2 T. oil
4 large tomatoes, seeded and diced
3 c. corn, fresh or frozen, thawed
3 large carrots, cut in matchstick pieces
1 sweet pepper, seeded and sliced thin
1/2 large sweet or red onion, chopped
Dressing
1/3 c. olive oil
2 T. Dijon mustard
2 T. Lime juice
1 1/2 t. chili powder
1 1/2 t. cumin
1 bunch fresh cilantro, chopped, optional, or parsley.
Cook pasta according to package directions. Drain and toss with the 1 1/2 T. oil. Add vegetables and mix well. Combine dressing ingredients and blend well. Toss with pasta mixture and serve or chill until later. Serves 8.
Corn Salad with Mustard Dressing
Corn Salad with Mustard Dressing
I had some beautiful local sweet corn and wanted to make a salad with it. It was a really hot day and the thought of a salad was very appealing. I started by just boiling the corn and cutting it off the cob once cooled down. It would be great using roasted corn, too. I had some sweet orange peppers so I added them to the corn for color and crunch. The dressing was really simple, a mix of olive oil, apple cider vinegar, lots of whole grain mustard, a little sugar, a little mayo, hot sauce and salt. I knew I should have written it down, but here is the recipe as close as I can remember to the amounts.
Corn Salad With Mustard Dressing
8 ears of corn, cooked, cooled and cut off the cob
1 cup chopped sweet pepper
1/2 c. apple cider vinegar
1/4 c. whole grain mustard- probably more- I used 2 big spoonfuls
1/4 c. olive oil
1/4 c. mayo
1/4 c. sugar
healthy dash of hot sauce
healthy dash of salt
Combine corn and peppers in a bowl. In a container with a tight fitting lid combine remaining ingredients and shake well to combine. Adjust seasonings and pour over the corn mixture. Stir well, cover and chill a couple of hours before serving. Serves 8.
Note: I would have also added some sweet onion, but I knew one of the dinner guests doesn’t like onions much. I think they would be a nice addition to this salad.
