Fiesta Corn and Pasta Salad

[Guest guest]

* Exported from MasterCook *

 

Fiesta Corn and Pasta Salad

 

Recipe By :Shea MacKenzie

Serving Size : 4 Preparation Time :0:15

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces gemelli or other thin tubular pasta

1 tablespoon dry sherry

4 tablespoons olive oil

3 ears of corn -- kernels removed

5 scallions -- chopped

3 tablespoons chopped marinated red peppers

1 clove garlic -- crushed

1 tablespoon minced fresh basil (or 1 teaspoon dried)

1/4 teaspoon crushed dried hot red chiles -- or to taste

1 1/2 tablespoons garlic vinegar

1 teaspoon dijon mustard

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 head romaine lettuce -- washed and shaken dry

 

In a large pot, cook the pasta until al dente.

 

While the pasta is cooking, heat the sherry and 1 tablespoon of the olive oil in

a large skillet. Add the corn, scallions, red pepper, garlic, basil and chiles.

Saute over low heat for 5 minutes, stirring occasionally. Transfer to a large

bowl and allow to cool.

 

In a small bowl, whisk together the remaining alive oil, the vinegar, mustard,

salt, and pepper until well emulsified. Set aside.

 

Drain the cooked pasta, rinse under cold water, and drain again. Transfer to

the bowl containing the vegetables. Add the vinegar-oil mixture and toss well.

 

Line a large salad bowl with the lettuce and top with the vegetable mixture.

Serve at room temperature.

 

Description:

" The cleanest, freshest taste is produces with fresh corn is used for

this savory and uncomplicated summer pasta salad. "

Cuisine:

" Quick & Easy "

Source:

" The Garden of Earthly Delights Cookbook "

Copyright:

" 1993 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 641 Calories; 17g Fat (23.0% calories

from fat); 20g Protein; 105g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

524mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 5662 0 0 0 0 4487 0 20129 26642 5458 0 0 0 0