Summer Pasta Salad
Ingredients
- 16 ounces pasta (fusilli, macaroni or other small pasta shape)
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 ears of corn, yellow or white
- 1 pound asparagus, stems removed
- 1 cup cherry tomatoes, halved
- 3 tablespoon olive oil
- 1/4 cup parmesan cheese, if desired
- basil, for garnish
Instructions
- Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions.
- Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes.
- When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
- Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired.
Nutrition
Calories: 140kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Sodium: 15mg | Fiber: 1g | Sugar: 1g
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