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Salad tomatoes kernels olive oil Pasta breadcrumbs parsley Lemon Vinaigrette olive oil pasta water lemon juice mayonnaise mustard shallot basil salt
Viewed: 58 - Published at: 5 years agoIngredients
- FOR THE PASTA SALAD:
- 1 pint Cherry Tomatoes, Halved
- 1 cup Corn Kernels
- 2 Tablespoons Olive Oil, Divided
- 1 pound Pasta Of Your Choice (I Used Mini Rigatoni)
- 2 Tablespoons Breadcrumbs
- 1 Tablespoon Chopped Parsley
- 8 spears Asparagus, Julienned Or Shaved
- FOR THE CREAMY LEMON VINAIGRETTE:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Pasta Water
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Mayonnaise
- 1 teaspoon Mustard
- 1 whole Shallot, Peeled And Small Diced
- 1 Tablespoon Chopped Basil
- Salt And Pepper, to taste
Method
- Preheat the oven to 400 F.
- Combine the tomatoes and corn in a bowl and toss with half of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in the oven for 20 minutes.
- Cook the pasta according to package instructions. Reserve 2 tablespoons of the cooking water before draining.
- Make the dressing by whisking together the olive oil, water, lemon juice, mayonnaise, mustard, shallot and basil. Season with salt and pepper.
- Add the remaining half of the olive oil into a pan along with the breadcrumbs and parsley. Saute on medium heat, stirring frequently, for a couple of minutes until the breadcrumbs have browned.
- Toss the cooked pasta with the roasted corn and tomatoes, shaved asparagus and dressing. Top with the toasted breadcrumbs.
