Not just another pasta salad, because it’s made with fresh corn, zucchini noodles, basil, tomatoes, bell pepper, and edamame. It’s a wow!
Pasta Bowl with Summer Vegetables
Servings: 0
Equipment
- blender
Ingredients
- 3 ears corn husks and silks removed
- 1 cup edamame frozen
- 1 small zucchini or half a large one
- 1 small yellow summer squash or half a large one
- 1 cup grape tomatoes halved
- 1/2 orange bell pepper chopped
- 1/4 cup fresh basil
- 8 ounces pasta penne or farfalle or rotini
- 1 clove garlic
- 1/2 avocado
- 1 tablespoon fresh lemon juice
Instructions
- Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
- Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
- Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
- Spiralize the zucchini and summer squash. Cut into manageable pieces.
- Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.
- Pour the dressing over the salad and mix.