As much as I love love love fall, I have three words to say to the world…
IT’S STILL SUMMER.
Fall doesn’t officially start until September 22nd at 9:54PM EST – though, we did have the most beautiful fall like weather this weekend through Monday. We even turned on our new fireplace and I was in heaven!! Nevertheless, while summer is still hanging around, I thought I’d post my favorite pasta salad since they are the quintessential summer side. From BBQs to pool parties, bringing pasta salad is never wrong. They are also great to bring to tailgates since we are now in football season!
This roasted corn + goat cheese pasta salad is jam packed with SO MANY GOOD THINGS like… roasted corn, goat cheese, cherry tomatoes, bell peppers, red onion, jalapeños, cilantro, and my favorite pasta company’s NEW spinach farfalletti pasta!
I’ve posted on here about Al Dente pasta before and I’m back to tell you about it again because… remember how I said that they only make flat pastas?! WELL THAT’S NOT TRUE ANYMORE. After 37 years of rolling out pasta, Al Dente has now introduced brand new pasta shapes! Collectively named “Piccolo Pasta”, they are made by first mixing cage-free eggs and durum wheat sourced directly from farmers. The dough is then rolled out, cut, and formed into three shapes: Turmeric Pinchetti (little pinches), Egg Bonnetti (little bonnets) and Spinach Farfalletti (little butterflies). Piccolo means “little” in Italian but these little shapes are big in flavor!
Like all Al Dente pastas, these babies cook in record time – only 5 minutes! Al Dente might be local to me BUT you can buy all their amazing products online and have them shipped anywhere!
Ready for the recipe?!
summer corn + goat cheese pasta salad
Ingredients
- 3 cups frozen corn, thawed
- 2 ½ tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- several healthy pinches fine sea salt and black pepper, divided
- 14 oz Al Dente Spinach Farfalletti, cooked according to package instructions then cooled to room temp
- 2 yellow or red bell peppers; cored, seeded, and diced
- ½ medium red onion, diced
- 2 jalapeños; cored, seeded, and finely diced
- 1 bunch cilantro, minced (leaves only)
- 16 oz cherry tomatoes, halved
- 2 limes, zest and juice
- 10.5 oz crumbled goat cheese
Instructions
- Heat ½ tablespoon olive oil in a large skillet over medium heat. Once oil is hot, add the thawed corn, chili powder, ground cumin, and a healthy pinch of fine sea salt and pepper then stir to coat using a wooden spoon. Cook, stirring occasionally, until corn is slightly charred – about 6-8 minutes. Remove from heat then allow corn to cool slightly.
- Add cooked pasta, bell peppers, onion, jalapeños, cilantro, cherry tomatoes, lime zest and juice, goat cheese, remaining 2 tablespoons olive oil, and cooked corn to a large mixing bowl. Toss until well combined then season with sea salt and black pepper to your liking... enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pasta salad in action. Peace out, friends!
xx ab