Summer corn-pasta salad

Prep 20 min
Total 30 min
Makes 8 Servings

Fresh vegetables, citrusy vinaigrette and a kick of jalapeño make this sunny pasta salad a staple for weeknight dinners and family barbecues.



1 1/2 cups
orecchiette pasta
8 ears
husked corn on the cob, broken in half
2 cups
shelled edamame
1/4 cup
3 tbsp
white vinegar
2 tbsp
lime juice, about 1 lime
1 tbsp
1/4 tsp
green onions, sliced
jalapeños, seeded and finely chopped
1/2 cup
chopped fresh basil


  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.


Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg

Chatelaine Quickies: Summer corn pasta salad

Written by:

Photo credit: Angus Fergusson

( 70 ratings )

Comments are closed.