Full of the flavors of summer, this salad is healthy, yet delicious. So many fresh flavors, coming together in a really delicious way.
Happy Summer!
It's finally here! Even with covid sticking around and spiking around here, farm stands have opened here. With the beginning of summer, the things they have available are pretty limited, but they still have fresh tomatoes, corn on the cob, melons and snap peas.
We went this past Thursday when they started selling corn on the cob and picked up corn, some tomatoes, and a watermelon. We wanted to have something a little fresher for dinner that day we made this pasta salad. The original recipe doesn't call for pasta and we made a few other changes to the recipe, but overall, I think this is great salad for summer!
*Adapted from halfbakedharvest.com
1/2 cup basil, roughly chopped
1/4 cup cilantro, and or parsley, roughly chopped
1 tablespoon fresh chopped chives
1 can (14 ounce) chickpeas, drained
4 ears cooked corn, kernels removed
2 cups cherry tomatoes, halved
1 cucumber, diced
1 cup cubed fresh mozzarella
1 avocado, diced
4 cups small pasta, cooked (I used bow ties)
Vinaigrette
1/3 cup extra virgin olive oil
1 shallot, finely chopped
2 tablespoons fresh lemon juice + the zest of 1 lemon
2 teaspoons honey
2 tablespoons red wine vinegar
1 pinch crushed red peppers flakes
kosher salt and black pepper
Combine basil, cilantro, chives, chickpeas, corn, tomatoes, cucumber. mozzarella, avocado and pasta in a large bowl.
In another, small bowl, combine oil, shallot, lemon zest, lemon juice, honey, red wine vinegar, pepper flakes, and salt and pepper to taste. Whisk to combine.
Pour the vinaigrette over the salad. Gently stir to combine.
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