Tuesday, August 02, 2005

Corn & Pasta Salad

6 servings.

2 cups tiny pasta shells
4 ears fresh corn, stripped
1 red pepper, finely chopped
½ red onion, finely chopped
4 scallions, finely chopped—or double up the red onion
3 tbsp fresh parsley, chopped

½ tsp salt
1 tbsp Dijon mustard
¼ cup cider vinegar
½ cup olive oil

Boil and drain the pasta. The original recipe cooks the corn briefly with the pasta, but I think if the corn's fresh and young it doesn't need any cooking.

Whisk the salt, mustard, vinegar, and oil together; toss the hot pasta with the dressing; mix in the other ingredients. Chill.

(Slightly adapted from Sheryl Julian & Julie Riven’s The Way We Cook : Recipes from the New American Kitchen.)

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