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