 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
A quick summer pasta salad that will definitely be made again! Some of my measurements are not exact, so please experiment. Ingredients:
2 cups penne pasta (est) |
1 jalapeno, seeded and diced |
1 roma tomato |
1/2 cup frozen corn |
2 tablespoons fresh parsley |
1/4 cup olive oil (est) |
2 tablespoons lemon juice (est) |
salt and pepper |
1 dash garlic powder |
Directions:
1. Cook the pasta as directed. Once cooked to taste, drain and rinse quickly with cold water.
2. While the pasta is cooking, dice the jalapeno and cube the tomato. Add to a bowl.
3. Put the corn in a microwave-safe bowl, cover with cling wrap, and heat for 2 minutes, until thawed and tender. Remove the cling wrap (be careful of the steam) and put it into the refrigerator for five minutes.
4. Chop the parsley, and add to the bowl.
5. Add the corn and pasta, and toss gently with a spoon.
6. Add the olive oil, toss with a spoon, and then the lemon juice.
7. Season with salt and pepper to taste.
8. Put it back in the fridge until use, or cover for longer-term refrigeration.
|
|