



From the Cook
From the Cook
From the Cook
1/4
Summer Succotash Pasta Salad
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Instructions
1
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In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
2
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In a small bowl, whisk together the olive oil, lemon juice, and salt.
3
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Pour the dressing over the pasta and toss to combine.
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Tips & Tricks (5)
- Ice Bath for Pasta Perfection 🧊Shock the cooked bowtie pasta in ice water immediately after draining to stop the cooking process and prevent mushiness, ensuring perfect al dente texture in your chilled salad.
- Dress Warm Pasta for Maximum Flavor 🌡️Toss the warm pasta with lemon juice and extra virgin olive oil while still slightly warm so it absorbs the dressing deeply rather than just coating the surface when cold.
- Salt Your Vegetables Strategically 🧂Lightly salt the cherry tomatoes 15 minutes before mixing to draw out their juices, creating a flavorful pooling liquid that seasons the entire salad naturally.
- Parmesan Technique Matters 🧀Use a microplane to finely grate fresh Parmesan cheese and add it just before serving to prevent clumping and ensure it melts slightly into the salad's dressing rather than sitting on top.
- Blanch Fresh Corn for Sweetness 🌽Briefly blanch fresh corn kernels in boiling salted water for just 2-3 minutes to enhance their natural sweetness and tender texture while maintaining their fresh summer flavor.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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