I am a huge fan of pasta salads during the summer. I love how easy they are to make while still being popular items. It's easy to make a pasta salad from scratch and the dressing on this is so simple. No need to buy bottled dressing this time around. Feel free to adjust this pasta salad as you like. You can add more fresh summer veggies like red peppers or grilled zucchini- the options are unlimited. You can also add a splash of hot sauce to the recipe for an added kick.
Adapted from Fine Cooking
1 1/2 cups ditalini pasta
2 ears of corn
3 tablespoon olive oil
1 1/2 tablespoons lime juice
1 small green onion, finely chopped
1 handful of basil (1/3 to 1/2 cup), julienned
sale, and pepper, to season
Cook the pasta according to the package direction until al dente or cooked to your preference. If you have fresh corn already cooked, use this. Otherwise, wrap your shucked corn in wax paper and microwave the 2 ears of corn for 4 minutes. The corn can be prepared any way you prefer. Once the corn is cool enough to handle, cut the kernels off the cob and place in your serving bowl. Add the olive oil, lime juice, green onion, basil, salt and pepper to the corn. Once the pasta is cooked, drain and allow to slightly cool. Add the pasta to the bowl as well and mix. Pin It Now!
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