Warmer days call for this delicious pasta salad made with fresh corn, onions, and basil, topped with a tangy lemon dressing. Get the recipe now on Foodal.
2earsof fresh corn,(2 cups fresh kernels)
2 cups uncooked bowtie pasta
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2teaspoon fresh ground black pepper
1/3cup diced red onions
1 cup chopped spring onions,
1/2cup fresh basil leaves
Bring a large pot of water to boil.
Shuck the corn. Cut the kernels off the cobs, and then blanch them quickly in hot water until the kernels turn bright yellow. Drain the kernels in a colander and rinse them with cold tap water to stop the cooking or dunk in an ice bath. Set them aside.
Cook the pasta until they are al dente, or to your preference, before draining them and rinsing them in cold water to prevent them from cooking further.
To make the dressing, combine the lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Set aside.
In a large bowl, combine the cooked corn with the red onions, spring onions, and pasta.
Drizzle the dressing over the salad and toss well to coat.