Roasted Corn and Tomato Pasta Salad
Serves 4
Time 25 min
Pumpkin seeds, also called pepitas, are a terrific, nutty garnish for this fresh pasta salad. This dish is a hit at summer picnics and barbecues, where it pairs well with grilled steaks or chicken. Serve it hot or at room temperature.
Special Diets:
Ingredients
- 4 ears corn, shucked, kernels removed
- 3 medium tomatoes, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 cups chopped spinach
- 1/2 cup crumbled blue cheese
- 1/2 pound dried penne or fusilli pasta
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 cup toasted pumpkin seeds or walnuts
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Heat a medium skillet over medium heat.
Add the corn and cook until lightly browned in spots, stirring frequently, about 5 minutes.
Place in a large mixing bowl with tomatoes, garlic, spinach and blue cheese. Set aside.
Meanwhile, bring a large pot of salted water to a boil.
Add pasta and cook until tender, about 9 minutes.
Drain, then add hot pasta to bowl with corn mixture.
Stir to wilt spinach and blend ingredients.
Drizzle with lemon juice and oil.
Toss with pumpkin seeds, season with salt and pepper and serve.
Nutritional Info:
Per serving: 580 calories (230 from fat), 25g total fat, 7g saturated fat, 20mg cholesterol, 680mg sodium, 74g carbohydrates (7g dietary fiber, 11g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 ears corn, shucked, kernels removed
- 3 medium tomatoes, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 cups chopped spinach
- 1/2 cup crumbled blue cheese
- 1/2 pound dried penne or fusilli pasta
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 cup toasted pumpkin seeds or walnuts
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper