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Home » Type » Salads » Pasta Salads » Succotash-Style Pasta Salad with Roasted Garlic Dressing

Succotash-Style Pasta Salad with Roasted Garlic Dressing

July 26, 2011 by Faith 47 Comments

Succotash-Style Pasta Salad with Roasted Garlic Dressing 1

Summer is the season of pasta salads. They feed a crowd and are quick and easy to throw together, which makes them perfect for potlucks, picnics, and barbeques. Plus they’re a great way to sneak more veggies into kids (or adults) who claim to not even like fresh corn (ahem, Mike).

Succotash is a Southern dish that usually has lima beans, corn, and bell pepper, and it was the inspiration for my pasta salad.

Succotash-Style Pasta Salad with Roasted Garlic Dressing 2

I swapped out the lima beans for chickpeas because limas aren’t my favorite, plus I had chickpeas in my pantry. In true succotash fashion, I briefly cooked the veggies; the corn was sautéed in a touch of olive oil on the stovetop until it took on a little color (or if you prefer, you can char it on the grill or under the broiler); the red bell pepper and red onion were very shortly sautéed to slightly soften them, bring out the pepper’s sweetness, and mellow the onion’s sharpness.

The real highlight of this dish is the roasted garlic dressing. After roasting, garlic takes on a mellow, almost sweet and nutty flavor. It’s perfect for smearing on fresh bread or crackers (really, it spreads like butter) or making into dressing for salads. It’s one of those things that once you try, you will think of 1,000 different things it would be fantastic on.

A Note on Roasting the Garlic: I roasted my garlic in the oven but in the past I’ve also done it on the grill (wrapped in foil, just like the oven method I describe below). It’s finished roasting when it’s light caramel-colored and completely soft. It should actually just squeeze right out of its peel.

Succotash-Style Pasta Salad with Roasted Garlic Dressing 3

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Succotash-Style Pasta Salad with Roasted Garlic Dressing
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour 0 min
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
  1. 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.
  2. Cook the pasta to al dente according to the package directions; rinse with cold water and drain.
  3. 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.
  4. In a blender or food processor, puree the remaining ¼ cup olive oil, roasted garlic, lemon juice, salt, sugar, and pepper.
  5. In a large bowl, stir together the garlic dressing, pasta, cooled corn/bell pepper/onion mixture, chickpeas, and parsley.
  6. Chill until serving.
3.5.3251

I adapted this recipe from Brandi’s recipe for Charred Corn and Jalapeno Pasta Salad with Cilantro Oil on Bran Appetit, and I’m sending this recipe to the July Progressive Party at Kitchen Play, which is sponsored by Dreamfields Pasta!

Filed Under: Pasta Salads, Side Dishes, Vegan Tagged: BBQ Foods, Dreamfields Pasta, Kitchen Play, Pasta, Pasta Salad, Picnic Foods, Recipes, Roasted Garlic, Side Dishes, Southern Foods, Succotash, Summer Foods

Comments

  1. Nutmeg Nanny says

    August 4, 2011 at 10:11 am

    This pasta looks great! I love that you used chickpeas…they are the best!

    Reply
  2. LeQuan says

    August 3, 2011 at 4:00 pm

    Oh my, I gotta read better. When I first read your title I thought it was Scotish Pasta and thought, hmm..never heard of Scotish Pasta before. Either way, this looks delicious and healthy. Love you substitute for chickpeas instead of Lima beans. I’ve never tried roasting garlic myself before. I know that’s what would take this pasta to a whole new level. By the way. Battling prisoners, Pandas and doughnuts just meant battling some friend’s from Facebook. Haha. I know, I’m so mature. Lol.

    Reply
  3. grace says

    August 3, 2011 at 2:38 am

    thusfferin thusccotash, faith! what a great twist on one of my favorite sides–i’ll even forgive your replacement of lima beans with chickpeas. :)

    Reply
  4. kankana says

    July 29, 2011 at 10:41 am

    I am a huge garlic fan and that garlic dressing is amazing. This salad looks perfect for the season.

    Reply
  5. sweet artichoke says

    July 29, 2011 at 9:00 am

    This is a perfect salad for picnics and I love the combination of pasta, chickpeas and hmm… roasted garlic!

    Reply
  6. Anna Johnston says

    July 28, 2011 at 10:59 pm

    Love it, I’m such a pasta salad fan. Wouldn’t have thought to put the chickpeas in, but will have a go at it. :) The pics are gorgeous, I particularly love the shot of the flower, brings summer a little closer. :)

    Reply
  7. Susan says

    July 28, 2011 at 5:02 pm

    I do love a good pasta salad and the roasted garlic dressing sounds wonderful!

    Reply
  8. pachecopatty says

    July 28, 2011 at 1:59 pm

    Faith your photos are once again beautiful!
    I love roasting garlic, it’s so sweet and I can imagine the star in your pasta salad;-)

    Reply
  9. Ameena says

    July 28, 2011 at 12:58 pm

    I love that you subbed out the lima beans because those are one of the few things I simply do not like! Great recipe!

    I’m a few days early but Ramadan Kareem Faith!

    Reply
    • admin says

      July 29, 2011 at 8:02 am

      Ameena, I completely agree about limas…my mom used to make them for us when we were kids and they were always dreaded by my sister and I. :)
      Ramadan Kareem to you as well!

      Reply
  10. sheila @ Elements says

    July 28, 2011 at 11:52 am

    Looks wonderful! I’d swap out the lima beans for chickpeas too! The roasted garlic dressing sounds heavenly by the way. I’m gonna have to make it sometime! :)

    Reply
  11. Alli says

    July 28, 2011 at 11:13 am

    Succotash is a summer staple for me. That and slaw. My kids won’t touch either but, I bet if I added pasta like you they would. Genius!

    Reply
  12. Victoria says

    July 28, 2011 at 8:57 am

    I always look forward to corn season, what a great way of including this great summer veggie into your pasta salad!

    Reply
  13. marla {family fresh cooking} says

    July 28, 2011 at 7:52 am

    I would love this pasta salad with the lima beans or garbanzos. The roasted garlic dressing adds a whole bunch of something special :)

    Reply
  14. Jacqueline says

    July 28, 2011 at 7:41 am

    Mmmmmmm, that looks so good. It is lunch time here and now I am craving a bowl of this. I love pasta salads, although the weather has been so dreadful here in Scotland lately that I have been having my pasta hot.

    Reply
  15. sukanya says

    July 28, 2011 at 7:13 am

    I loved the dressing with roasted garlic in the pasta salad, it gives a distinct flavour to the dish…absolutely good one

    just hopped here to find you have an amazing blog..

    Reply
  16. Steve @ HPD says

    July 28, 2011 at 6:46 am

    is it possible to see the word “succotash” without hearing Sylvester exclaim “Sufferin’ succotash!”?

    love the new layout / color scheme, by the way.

    Reply
  17. Joanne says

    July 28, 2011 at 4:50 am

    Now this is the kind of pasta salad I love. Oodles of garlic. Zero mayo. Heaven.

    Makes me want to invite myself over for dinner.

    Reply
  18. Joyti says

    July 28, 2011 at 2:14 am

    Pasta salads do seem awfully summer-y…and that one, with the bright colors…looks it too. I am sure its delicious.

    Reply
  19. Magic of Spice says

    July 27, 2011 at 8:14 pm

    This dressing does sound wonderful, and I agree pasta salads are just made for summer :)
    P.S. Not a big fan if lima beans either…glad you switched :)

    Reply
  20. raquel erecipe says

    July 27, 2011 at 7:49 pm

    hi, this is the first time I went to your blog because lazaro cooks posted one of your recipe on facebook and it thrills me to go over and look what’s your cookin. I like your pasta salad one of the foodblogger on erecipe also has it own version and you are both unique.

    Reply
  21. Jessica says

    July 27, 2011 at 7:29 pm

    Your succotash pasta is calling to me! I love all the fresh ingredients and it looks so delicious! And of course, your photos are absolutely beautiful!

    Reply
  22. Juliana says

    July 27, 2011 at 4:58 pm

    Wow, beautiful salad pasta, a perfect meal for this warm days.
    Hope you are having a wonderful week Faith :-)

    Reply
  23. Megan'sCookin' says

    July 27, 2011 at 3:35 pm

    Those pictures have me drooling for pasta salad. Perfect Summer far

    Reply
  24. Raina says

    July 27, 2011 at 2:44 pm

    Yum! Pasta salad is one of my favorite summertime dishes. Yours looks delicious. Wow..that garlic dressing sounds great:)

    Reply
  25. Julie M. says

    July 27, 2011 at 1:36 pm

    Looks delicious! I\’m not a big lima bean fan either; I typically sub edamame. I love your dressing!

    Reply
  26. Laz says

    July 27, 2011 at 12:09 pm

    Faith,

    The quality of your photos is exceptional. So vibrant and alive. Agreed with you on the star of this particular course, the roasted garlic dressing. Roasting garlic takes it to another flavor level.

    Be well

    Reply
  27. Stevie says

    July 27, 2011 at 11:36 am

    Your pasta salad looks lovely and quite yummy. I know I always write that about your food, but, hey, I’m a real fan.

    The garlic dressing sounds like a super idea. You’re right, roasted garlic is quite different than raw and really tasty. I happen to like Lima beans and garbanzo. Perhaps I’d add both.

    Reply
  28. Carolyn Jung says

    July 27, 2011 at 11:34 am

    You had me at roasted garlic dressing. Mmm, I bet that would be killer on so many things, including potato salad, too.

    Reply
  29. Ma What's For Dinner says

    July 27, 2011 at 10:48 am

    Roasted garlic dressing? Brilliant. I love roasted garlic anything. YUM!!

    Oh and can we talk about your table? I want that table!!! Love the color of the wood!

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhats4dinner.com

    Reply
  30. Carol @ There's Always Thyme to Cook says

    July 27, 2011 at 8:32 am

    Looks delicious, glad to see chick peas and not lima’s! And roasted garlic with pasta, just fantastic!

    Reply
  31. MaryMoh says

    July 27, 2011 at 8:30 am

    Mmmmm….simple and delicious. Never thought of chickpeas in pasta. Love it. I love chickpeas….always just plain boil, sprinkle with some salt and enjoy as a snack.

    Reply
  32. Michele | Cooking At Home says

    July 27, 2011 at 8:07 am

    Perfect for a light summer dinner or lunch. Love the roasted garlic–nice touch.

    Reply
  33. nancy at good food matters says

    July 27, 2011 at 8:07 am

    I do like southern succotash in all its permutations (except for Big limas—just the baby lima beans for me), so this recipe really appeals to me. And, I can’t wait to try the roasted garlic dressing.

    Reply
  34. Sanjeeta kk says

    July 27, 2011 at 7:17 am

    Oh…I love the garlic dressing and the idea to add chickpeas to the pasta! Lovely and delightful dinner I could plan for my weekend, Faith.

    Reply
  35. Erica says

    July 27, 2011 at 6:47 am

    roasted garlic is truly awesome! I had it in a pasta dish this weekend and have been dreaming about it ever since. The pasta salad is so pretty and so yummy. Leftovers would make an awesome lunch

    Reply
  36. Evi says

    July 27, 2011 at 6:27 am

    Roasted garlic is soooo good. There is something delicious about it, especially eating some with toasted bread. Yum!

    Reply
  37. Barbara says

    July 27, 2011 at 6:14 am

    (Love that roasted garlic, Faith! We eat it on everything.)
    I found a succotash recipe at Food 52 the other day, using edamame instead of limas. I made it and posted it on a little side blog I have. We loved it. Now I’m going to take that recipe, add pasta and your divine garlic dressing. We’ll be in heaven!

    Reply
  38. anh says

    July 27, 2011 at 5:44 am

    nice and simple recipe!

    Reply
  39. Diane says

    July 27, 2011 at 5:09 am

    You can never beat a pasta salad and this sounds extra special.Diane

    Reply
  40. Lorraine @ Not Quite Nigella says

    July 27, 2011 at 1:43 am

    That looks delicious! And is it terrible but I’ve never tried succotash before! In fact I only know it from the cartoon :P

    Reply
  41. Sasha @ The Procrastobaker says

    July 27, 2011 at 1:36 am

    This looks righhttt up my street, well anything with garlic in the title is a winner with me (even if the people around me disagree!) Lovely and simple looking salad, hope to give it a shot! :)

    Reply
  42. Joyce @ Jranola Joyce says

    July 27, 2011 at 12:51 am

    Looks so fresh and delicious! :)

    Reply
  43. Rosa says

    July 27, 2011 at 12:25 am

    A delicious salad! I love anything garlicky…

    Cheers,

    Rosa

    Reply
  44. Nourhan @ Miss Anthropist's Kitchen says

    July 26, 2011 at 10:51 pm

    The pasta looks so springy and delightful! I love it :)

    Reply
  45. Veronica says

    July 26, 2011 at 9:55 pm

    Oh, this is calling my name. It’s so simple, but the idea of these flavors with the roasted garlic dressing sounds like heaven to me. Come to mama!

    Reply
  46. Blond Duck says

    July 26, 2011 at 6:39 pm

    I’ve actually never made a pasta salad!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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