alevia's kitchen
Short Description
A bright, summery pasta salad with roasted corn and asparagus, tossed in a fresh herb dressing—perfect for picnics, potlucks, or an easy make-ahead lunch.
Ingredients
¾ lb fusilli, cooked and drained
5 oz asparagus, roasted cut ¼ inch
½ cup corn, roasted
¼ cup sun-dried tomatoes, blanched and chopped
1 tablespoons parsley, chopped
1 teaspoon basil, fresh, chopped
½ cup Italian dressing
2 ⅔ teaspoons supreme pasta seasoning
2 oz oil for roasting
1 pinch salt & pepper, to taste
Preparation
Boil the pasta in salted water until cooked, then drain and rinse under cold water to cool.
Blanch the tomatoes in water, cool them, and cut them. Roast the corn and asparagus separately in the oven until they have a nice char, then let them cool.
In a bowl, combine the pasta, corn, asparagus, sun-dried tomatoes, parsley, basil, and supreme seasoning. Mix everything well, then add the Italian dressing, toss, and season. Refrigerate for 1 hour and stir before serving.