Name: Summer Harvest Pasta Salad
Prep time: 15 min
Cook time: 10 min
Yield: 8

A crowd of people is coming over, and you’re wondering what to cook for them? Look no further, this colourful pasta salad was meant to feed a crowd! You’ll see that it’s not only super easy to make and very tasty, but that it’s also the perfect opportunity to use a bunch of seasonal vegetables and herbs. Because why not celebrate a shiny array of local produce while you’re at it! To really highlight those flavours, leave the salad in the fridge for a little while before serving. And if you’ve got leftovers (but don’t count on it though), we think you’ll agree this one makes the perfect post-party lunch!

Preparation 15 min

Cooking time 10 min

Portions 8

Let the pasta salad cool in the fridge for about an hour before serving.

Ingredients

FOR THE DRESSING

2 limes, juice

1 garlic clove, chopped

60 ml (¼ cup) apple cider vinegar

15 ml (1 tbsp) Dijon mustard (optional)

15 ml (1 tbsp) honey

125 ml (½ cup) Stefano extra virgin olive oil (more to prevent sticking)

Salt and freshly ground pepper, to taste

FOR THE PASTA SALAD

1 package (454 g) Stefano farfalle

500 ml (2 cups) corn kernels, fresh or thawed

2 small zucchini, quartered lengthwise and sliced

500 ml (2 cups) grape tomatoes, halved

½ bunch green onions, finely sliced

45 ml (3 tbsp) fresh mint, chopped

45 ml (3 tbsp) fresh basil, chopped

60 ml (¼ cup) Parmesan, grated (or to taste)

Preparation

FOR THE DRESSING

Add the lime juice, garlic, apple cider vinegar, Dijon, honey, olive oil, and salt and pepper to a small bowl. Whisk to combine. Taste and adjust for seasoning. Set aside.

FOR THE PASTA SALAD

In a large pot of salted boiling water, cook the pasta for 1 minute more than package instructions (pasta should not be al dente for a pasta salad). Once cooked, drain the pasta and transfer to a parchment-lined baking sheet to let cool. To prevent sticking, pour in 1 to 2 tbsp of extra virgin olive oil and toss to coat.
In a large bowl, add the corn, zucchini, tomatoes, green onions, mint, basil, and Parmesan. Add the cooled pasta and the reserved dressing and toss to combine. Taste and adjust seasoning.
Cover and leave the pasta salad in the fridge for about 1 hour before serving to develop the flavour. Buon appetito!

Summer Harvest Pasta Salad

Ingredients

FOR THE DRESSING

FOR THE PASTA SALAD

Preparation

FOR THE DRESSING

FOR THE PASTA SALAD

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Summer Harvest Pasta Salad

Ingredients

FOR THE DRESSING

FOR THE PASTA SALAD

Preparation

FOR THE DRESSING

FOR THE PASTA SALAD

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