It definitely feels like summer here in Texas. Our local pool is always crowded, the nearby Dairy Queen and Baskin Robbins have long lines in the evenings, and no one walks their dogs until the sun goes down because it is too dang hot to be outside otherwise. We have been staying busy working, and shuffling our dogs in and out while we are home and before we are gone for work, trying to keep them as cool as possible.
My goal this summer is to simply savor the moment, and try to slow things down a little. I also would love to go to the beach or the river at some point, and spend less time on our phones. I just ordered three disposable cameras (for fun!) that I'm hoping will help with the less-screen-time goal. Can you remember the last time you developed film from a disposable camera? It's so fun reviewing the photos you forgot you had taken, and seeing how they turn out!
Pasta salads are one of the best foods for summer. What you will love about this one is it gets sweetness from the corn, crunch from the radishes, and tang from the vinegar in the dressing. The edamame makes it more filling, making it great for a packable lunch. Plus, it's so colorful! If the thought of turning on your oven in this heat to roast the corn sends you into a panic, you can definitely skip the roasting part and just eat it as is.
I love this pasta salad, and could eat bowls of it every week this summer. Maybe I will!
Roasted Corn and Edamame Pasta Salad
serves 6 - 8
Ingredients
- 10 oz bag of frozen corn, thawed, or 2 ears of fresh corn, kernels sliced off
- 8 oz orecchiette
- 1 cup frozen edamame
- 1 radish, sliced thin and quartered
- 2 green onions, sliced
- Large handful of basil, julienned
for the dressing
- Juice of 1 lime
- 1/4 cup olive oil
- 3 tbsp vinegar
- 1 tbsp honey
- Pinch of salt
Directions
Preheat oven to 400°F. Spread out corn in an even layer on a large baking sheet. Drizzle with a tiny bit of olive oil and salt, and toss. Roast in preheated oven for 15 - 20 minutes, or until slightly golden. Set aside to cool.
Meanwhile, bring a pot of water to boil and cook orecchiette according to package directions.
Add edamame to the bottom of a colander, and pour cooked pasta on top, letting the boiling pasta water thaw the edamame when poured on top. Rinse pasta with cold water and set aside.
In a mason jar or other glass jar with a lid, combine the lime juice, olive oil, vinegar, honey, and salt. Shake until combined.
In a large bowl, combine the corn, pasta, edamame, radish, and green onions. Drizzle the dressing on top, and toss to combine. Sprinkle fresh basil on top, and serve. Store in an air tight container in the refrigerator for up to 2 days.
