Tomato and Corn Pasta Salad
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, June 2012
8 oz. orzo pasta
2 pints grape tomatoes, halved
1 (15¼-oz.) can whole-kernel corn, drained
¼ cup thinly sliced basil leaves
¼ cup freshly chopped flat-leaf parsley
¼ cup fresh lemon juice
1 T. extra-virgin olive oil
2 shallots, minced
1 garlic clove, minced
½ t. salt
¼ t. ground black pepper
½ cup crumbled feta cheese
¼ cup pine nuts, toasted
In large pot of boiling salted water, cook pasta until tender to the bite (9-12 minutes or according to package directions). Drain. In large bowl, toss pasta, tomatoes, corn, basil and parsley. In medium bowl, whisk lemon juice, olive oil, shallots, garlic, salt and pepper. Add lemon dressing to pasta mixture; toss to coat evenly. Garnish with feta cheese and pine nuts. Serve at room temperature or chilled.
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