Fresh Corn Herb Pasta Salad

½ cup of each herb: basil,  mint, chopped green onions, cilantro, dill, and parsley - whatever you have on hand...on combo of 2 or 3

4-5 cloves of garlic all chopped up - use as much/little to your taste

6 tablespoons sherry vinegar or red wine vinegar or rice vinegar

4 tablespoons olive oil

½ teaspoon lemon zest

¼ teaspoon salt

1 pound of pasta

1 crown of broccoli

3 medium-sized tomatoes

2 ears of raw corn - I like to cook corn then char on grill

pepper to taste


Throw all the herbs, garlic, vinegar, oil, lemon zest, and salt in a food processor and blend until it is all chopped up and looks like a sauce.

Cook the pasta according to the directions on the package. While the pasta cooks, cut up the broccoli into bite-sized pieces. You should get around 3-4 cups. In the last 2 minutes of boiling the pasta, throw the broccoli in there. No need to cook separately. After 1-2 minutes drain the pot, then run cold water over all of it to cool down and keep the broccoli looking bright green. The broccoli should be cooked but still a little crisp.

Cut the raw corn off the cob and chop up the tomatoes into pieces about the size of a dime.

Mix together the pasta, corn, tomatoes, and herb sauce in a big bowl. Add as much pepper as you like. Try  and see if you need more vinegar, salt, or oil.

Serve room temp or chilled

Serves 4-6 people



From the Full Moon Native recipe files