Tuesday, 21 August 2007

Pasta Salad with Tomato, Zucchini & Corn

4 servings
20 minutes

Tomato Zucchini and Corn Pasta Salad
200 grams (scant 1/2 pound) pasta
2 or 3 small zucchini
3 cups (3 cobs) cooked corn
1 or 2 large tomatoes
1/2 cup minced parsley

Cook the pasta in plenty of well salted boiling water. Meanwhile, cut the zucchini in 1 cm cubes. A minute or so before the pasta is done, add the zucchini to the pot. When it boils up again, drain and rinse under cold water until pasta and zucchini are cooled.

Cook the corn and rinse under cold water, or use leftover cooked corn. Cut it from the cobs. Blanch and peel the tomato, and cut in dice. Mince the parsley.

Mix the pasta, zucchini, corn, tomato and parsley in a salad bowl.


1/3 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon salt
1 teaspoon cumin seed, crushed
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon sweet Hungarian paprika

Crush the cumin and black pepper. Mix all ingredients together in a small bowl or jar, and toss the salad in the dressing.

1 comment:

Valli said...

The perfect recipe to use up some of that wonderful Ontario corn!!!