Succotash-Style Pasta Salad with Roasted Garlic Dressing
Prep time:
Cook time:
Total time:
Yield: 8 to 10 servings
Ingredients
8 cloves garlic
¼ cup plus 3 tablespoons olive oil, divided
1 (13.25 oz) box Dreamfields rotini pasta
1 medium-large ear of corn, kernels cut off the cob (about 1 cup corn)
1 medium red bell pepper, diced
1 medium red onion, diced
2 tablespoons lemon juice
¾ teaspoon salt
½ teaspoon sugar
⅛ teaspoon pepper
1 (15 oz) can chickpeas, rinsed and drained
4 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425F. Put the garlic (with peel still on) in foil, drizzle with 1 tablespoon oil, and wrap securely. Place the wrapped garlic on a baking sheet and roast until soft, about 40 minutes; cool, then peel.
Cook the pasta to al dente according to the package directions; rinse with cold water and drain.
Heat 2 tablespoons oil in a medium skillet over medium heat; add the corn and sauté until softened and starting to turn golden, about 5 minutes, stirring occasionally. Add the bell pepper and onion and sauté 2 minutes more. Cool.
In a blender or food processor, puree the remaining ¼ cup olive oil, roasted garlic, lemon juice, salt, sugar, and pepper.
In a large bowl, stir together the garlic dressing, pasta, cooled corn/bell pepper/onion mixture, chickpeas, and parsley.
Chill until serving.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/succotash-style-pasta-salad-with-roasted-garlic-dressing/