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Summer in a bowl

Posted by Sheryl Julian  August 2, 2011 04:18 PM

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Luckily, I always buy too much corn, and this pasta salad is a favorite dish to use it up. Use any other salad vegetables you have on hand. I had freshly picked zucchini and yellow squash on the counter to add to this bowl -- uncooked and very thinly sliced -- but it didn't seem to need it. A box of colorful cherry tomatoes will serve you well, as will sugar snap peas, or green beans, cut on the diagonal, or all kinds of colorful peppers.

There's a neat cooking trick for the pasta and corn (see recipe below), which saves time, pot washing, and gets the tiny kernels into the curly pasta edges.

Summer pasta salad with corn and tomatoes

Serves 6

 

The easiest way to cook the pasta and corn is to drop the corn in the pasta cooking water. The corn has a magical way of tucking itself into the shells so the dish looks wonderful when served.

 

Salt and pepper, to taste

8 ounces small pasta shells or any other curly shape

6 ears fresh corn, kernels removed from cobs

3 tablespoons olive oil

2 tablespoons white wine vinegar

1/2 red onion, cut into slivers

1/2 pound sugar snap peas, cut on the diagonal

1 pint red and yellow cherry tomatoes, halved or quartered

Handful fresh oregano, leaves coarsely chopped

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is almost tender. Add the corn and when the water returns to a boil, drain the mixture into a colander and rinse with cold water until it is no longer warm.

2.Transfer the corn mixture to a large bowl. Sprinkle with oil, more salt, and pepper. Set aside, stirring occasionally, until the mixture cools.

3. Add the vinegar, onion, sugar snaps, tomatoes, and oregano. Stir well. Taste for seasoning and add more salt, pepper, olive oil, or vinegar. Cover and chill for 1 hour. Sheryl Julian

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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