Confetti Corn Pasta Bowl

Switch up your pasta salad game with this corn-inspired summer dish. The fresh veggies and whole wheat pasta topped with creamy corn dressing is so easy and tasty. Looking to add a little more protein? Grilled chicken or shrimp would go great in this recipe. Watch the video below or scroll down for the recipe. Enjoy!

Ingredients:

• 4 cups dried whole wheat pasta (rotini or penne)
• 1 1/2 cups frozen edamame
• 1 zucchini, trimmed and spiralized (cut into thin strips if you don’t have a spiralizer)
• 2 cups red and yellow grape tomatoes
• 1 cup sliced red onion
• 1 1/2 cups chopped bell peppers
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh parsley
• 1 cup Creamy Corn Dressing (recipe below)
• 2 ears sweet corn, cooked, husks and silk removed
• 1 small clove garlic
• 1/2 cup water
• 1 lemon, juiced

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Directions:

  1. Cook pasta according to directions on box. Add frozen edamame in the last 1-2 minutes of cooking. Drain and rinse with cold water until cool.

  2. Spiralize zucchini and cut into 2” pieces (or slice into thin “noodles” if you don’t have a spiralizer)

  3. In a large mixing bowl combine pasta, edamame, zucchini, sliced tomatoes, bell peppers, onion, cut corn, basil and parsley.

  4. Toss pasta salad mixture and drizzle with Creamy Corn Dressing.

Creamy Corn Dressing:

• Cook 2 ears of sweet corn in boiling water. Drain and rinse with cold water. Cut corn from cobs. Combine corn, 1 small clove garlic and 1/2 cup water in a blender until liquified. Using a sieve, drain mixture to get all the liquid out. Discard the solids. Whisk together the liquid mixture and add the juice from 1 lemon, salt and pepper to taste.

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