- Ingredients
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Corn and pasta salad
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1 cup fresh kernels
1 cup uncooked pasta
3 tablespoons fresh lemon juice
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3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup diced red onions
1 cup chopped spring onions,
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1/2 cup fresh basil leaves
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Bring a large pot of water to boil
Blanch the kernels quickly in hot water until it turns bright yellow. Drain the kernels in a colander and rinse them with cold tap water to stop the cooking or dunk in an ice bath. Set them aside.
Cook the pasta according to cooking instructions before draining them and rinsing them in cold water to prevent them from cooking further.
To make the dressing, combine the lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Set aside.
In a large bowl, combine the cooked corn with the red onions, spring onions, and pasta.
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Drizzle the dressing over the salad and toss well to coat.
Garnish with torn fresh basil leaves and serve.
