Saturday, September 5, 2009


Roasted corn and tomato pasta salad (recipe in the comments)
Fresh peaches

Frozen custard from Anderson's
So, I just spent about 10 minutes searching the blog for this recipe because I CANNOT believe that we haven't posted this. This is one of our best summer salad recipes. We were inspired by a Whole Foods recipe where you add blue cheese to a pasta salad with corn, but we ended up changing their version to make it more vegetable heavy. The last time we had this T loved it, but this time he completely rejected it. Ahh, the vagaries of the 3-year-old :) The peaches were so perfect they could have been my whole meal.

Prep Notes
Difficulty: Easy
Chopping: Corn, tomatoes, peaches
Time: 35 minutes
Make ahead: This saves pretty well (excellent for a picnic), but I like itbest fresh and a little warm from the pasta.

"Blue cheese makes everything better!"

1 comment:

J said...

Roasted Corn and Tomato Pasta Salad – M & J (Inspired by Whole Foods)
Serves 3

4 ears of corn, shucked and kernels cut off the cob
½ lb small chunky pasta (pennette works well)
4 medium tomatoes, coarsely chopped
2 garlic cloves, minced
3 cups baby spinach leaves (about 2 big handfuls)
1 cup blue cheese crumbles
3 T lemon juice
2 T olive oil
Salt and Pepper, to taste

In a medium skillet, dry roast corn over medium heat, tossing frequently, until beginning to brown in spots (about 5 minutes).

Cook pasta and drain.

Place tomatoes, garlic, spinach and blue cheese in a large serving bowl. Add corn and pasta, tossing until spinach leaves have wilted. Drizzle with lemon juice and oil and salt and pepper to taste.