For two non-West Coast girls, these triple digit temps have been loathsome. What better coping mechanism than a light summer salad paired with white wine? Fans of simple cooking eat your heart out. It really doesn’t get much more straightforward than this little roasted pepper and corn pasta salad number.
For our version, use whole wheat pasta (we opted for rotini) and skip the salt. Full of fresh veggies (and lots of amazing color!), the flavor is kicked up a notch with a touch of lime juice and cilantro. Sweet corn is in its prime right now, so definitely go fresh. It may mean a little more prep work to cook the corn and cut it off the cob, but it will be so deliciously worth it.
Prep was a cinch for this dish. Simply start by boiling some water and cooking your pasta. While the pasta is cooking, chop your veggies. Then, heat a little bit of olive oil in a skillet and toss in your veggies. The corn will take a little bit longer than the pepper, so give the pepper a delayed start. Once your pasta is cooked and your veggies nicely roasted, toss together in a bowl and add avocado, lime juice, cilantro and ground black peppercorn.
Easy three step savory goodness. If you were planning ahead and really wanted to make this a summer worthy dish, you could run cold water over your cooked pasta, chill your veggies for a few hours or overnight, and toss together for a cold pasta salad. With the cool refreshing lime and cilantro, this dish was every bit as delectable served warm. Served with a glass of chilled white wine and great company, this meal made another day in the desert seem a little more bearable.