A symphony of flavors in the Sun-Kissed Tomato Corn Fusion Salad. Juicy tomatoes and sweet corn mingle in a dance of freshness, while the gentle embrace of perfectly cooked pasta adds a delightful twist. Each bite offers a burst of sunshine, capturing the essence of a summer day in a wholesome and satisfying salad experience.
Cooking time:
25 minutes
Ingredients:
8 ounces whole grain pasta
2-3 tablespoons olive oil
1 lemon, juiced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 ounces crumbled feta
2 large ripe peaches, sliced
1 pint cherry tomatoes, halved
1 cup canned corn
½ medium red onion, thinly sliced
5 ounces baby arugula
salt and pepper
Optional:
quartered salami and avocado
Recipe:
1. Boil a large pot of water, adding a pinch of salt. Once boiling, cook the pasta until ‘al dente’ (7-9 minutes).
2. Drain the pasta, saving a few tablespoons of water. Transfer the pasta to a spacious bowl.
3. Whisk together olive oil, lemon juice, salt, pepper, and red pepper flakes in a small bowl until thoroughly mixed.
4. Pour the dressing over the warm pasta, adding a bit of reserved pasta water to maintain moisture. Sprinkle in feta and gently toss the pasta.
5. Add peach slices, cherry tomatoes, corn, red onion, and arugula to the bowl. Toss the ingredients together, adjusting with more olive oil, lemon juice, salt, or pepper to taste.
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