Thursday, July 05, 2012
This tasty pasta salad was a Fourth of July invention that seemed worth sharing. Just about everything in it should be available at your local farmer's market right now - if not in your own garden! This is great to make while you're cooking some other things on the grill. It's also wonderful made a day ahead - the flavors intensify and meld nicely overnight in the fridge.
pasta salad with roasted corn & fresh herbs
prep time: about 20 minutes
feeds 3-5 people as a side dish (doubles easily)
1/2 lb pasta of your choice (we used tricolor fusilli)
2 ears of sweet corn, shucked & cleaned
1 cup of cherry tomatoes, halved
1/2 of one small red onion, minced
about 1/2 cup olive oil
2 Tbsp fresh basil, minced
2 Tbsp fresh cilantro, minced
juice of 1 lime
1 tsp ground cumin seed
salt and pepper to taste
Preheat your grill.
While the pasta cooks, roast the corn. Brush each ear lightly with olive oil, and then place directly on the grill. Use tongs to turn the ears frequently until they are beginning to brown lightly all over, about 5 minutes.
Once the pasta is cooked, drain it, drizzle on some olive oil to keep it from sticking, and put it into a bowl & into the fridge to cool. While the pasta and the corn cool, prepare the rest of your ingredients: halve the tomatoes and mince the onion and the fresh herbs.
Mix up the dressing: in a small bowl combine 1/4 cup of olive oil, all the lime juice, cumin, salt and pepper. Mix well.
Once the corn is cool, use a knife to cut the kernels from the cob. Put the corn, onion and herbs into the bowl with the pasta. Pour over the dressing, and toss well to mix and thoroughly coat everything. If the pasta seems a bit dry, drizzle in a little more olive oil til it looks right to you.
You can serve this right away, but the longer it chills in the fridge before serving, the tastier it is!