Monday, July 29, 2013

Corn & Feta Pasta Salad with Basil Vinaigrette

Pasta salad is the answer to summer time cooking (or anytime of the year that you don't want to spend time in the kitchen in the evening)!  Make it in the morning (or the day before)  and stay out of the kitchen for the rest of the day!

This recipe uses a very small pasta, like stars, orzo or even Israeli couscous.  There are many other small pastas available, so choose one that's cute, fun or that the kids might like.  The pasta is so small it almost looks like rice, but it's not!

Bring it to a family BBQ, have it for dinner, bring it for lunch, have it as a snack.  Just try it.  You won't be disappointed!

*Corn & Feta Pasta Salad with Basil Vinaigrette*
Cook Pasta:
1.5 c. small pasta (orzo, couscous, little stars, mini bow ties, etc)
  • Cook pasta to al dente, according to package directions. Drain and rinse with cold water until pasta is cooled.
3/4 c. fresh basil leaves, finely chopped
1/3 c. olive oil
2 TB red wine vinegar
1 tsp coarse black pepper
1/2 tsp sea salt
  • Combine all ingredients in a small mason jar and shake to combine.
Veggies, etc:
1/2 c.  sweet onion, finely chopped
2 jalapenos, seeded and finely chopped
1 can sweet corn, drained and rinsed OR about 1 cup of fresh corn, cooked
6 oz. feta cheese crumbled.
  • Prepare all veggies and place in a large bowl.  Add cooled pasta and dressing.  Toss to combine. Refrigerate for at least 1 hour.  (This dish can also be served over salad greens.)

*Recipe adapted from Rachael Ray Magazine

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