Summer Bounty Pasta Salad
Summertime gatherings call for recipes that travel well and holdup to the heat. We have two pasta salad recipes that are up to the challenge. These salads are infused with flavor from seasonal vegetables and coated in a tangy vinaigrette. You can easily modify the recipes with vegetables that are readily available in your garden or farmers market. If you have an abundant supply of tender herbs add a handful when serving the salads for a flavorful twist. Both of these salads can be served chilled or at room temperature making them a perfect addition to your summer gathering. Go ahead and grab the picnic blanket, and enjoy these make-ahead salads that beat the sweltering summer heat. This recipe was featured at Inside Northside Magazine Digital Bonus issue April 2020. We’d like to see your version. Share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies.
Summer Bounty Pasta Salad
Yvette Jemison YDelicacies.com
Inside Northside Magazine May June 2020
Servings: 8
Vinaigrette
1/3 cup red wine vinegar
3 Tablespoon Dijon Mustard
2 Tablespoons sundried tomatoes in oil, drained
1 teaspoon kosher salt, plus more for seasoning squash
½ teaspoon black pepper, plus more for seasoning squash
½ teaspoon sugar
1/3 cup olive oil
1 lb. corn on the cob (about 4 ears of corn)
2 Tablespoons olive oil
1 lb. zucchini (about 2 large zucchini)
1 lb. crookneck squash (about 3 squash)
½ cup sundried tomatoes in oil, drained
8 oz. Radiatore pasta
1. In a blender, pulse vinegar, mustard, sundried tomatoes, salt, pepper and sugar until puréed. Add oil and blend just until emulsified. Let vinaigrette sit at room temperature for flavors to come together.
2. In a dry skillet on medium-high heat, add corn on the cob, turning every 3-4 minutes until mostly charred, but not completely blackened.
3. Set aside until cool enough to handle. Cut off kernels and set aside.
4. In a large skillet on medium heat warm the 2 Tablespoons oil.
5. Cut zucchini in half lengthwise and cut into ½-inch thick slices. Transfer to skillet, season with salt and pepper and cook until softened but still intact, about 5 minutes. Transfer to a plate to cool.
6. Cut crookneck squash in half lengthwise and cut into ½-inch thick slices. Transfer to skillet with remaining oil, season with salt and pepper and cook until softened, but still intact, about 5 minutes. Transfer to plate to cool.
7. Meanwhile, in a large pot bring 3 quarts of salted water to a boil. Add pasta and boil, stirring occasionally until tender, 10-15 minutes. Drain and rinse with cool water.
8. In a large mixing bowl, toss pasta and vinaigrette until pasta is well coated. Add corn kernels, zucchini, crookneck squash and sundried tomatoes and toss until well combined. Serve chilled or at room temperature. Transfer to an airtight container and refrigerate up to 1 day ahead.
