Name: Summer Succotash Pasta Salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 lb bowtie pasta; 0.5 cup cherry tomatoes; 0.5 cup corn kernels; 0.5 cup green peas; 0.25 cup pitted black olives; 0.25 cup parmesan cheese; 0.25 cup extra virgin olive oil; 2 tablespoons lemon juice; 1 tsp kosher salt

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Summer Succotash Pasta Salad

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Ingredients

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Summer Succotash Pasta Salad

Instructions

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Instructions

In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.

In a small bowl, whisk together the olive oil, lemon juice, and salt.

Pour the dressing over the pasta and toss to combine.

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Tips & Tricks (5)

Shock Your Vegetables with Ice Water 🧊
Blanch the corn and peas for 2-3 minutes, then immediately plunge them into ice water to stop cooking and preserve their vibrant color and crisp texture.
Dress Pasta While Still Warm 🌡️
Toss the hot pasta with olive oil and lemon juice immediately after draining to allow the pasta to absorb the flavors more effectively than when cooled.
Make Your Own Lemon-Herb Emulsion 🍋
Whisk lemon juice with minced garlic and a pinch of salt for 30 seconds before slowly drizzling in extra virgin olive oil to create a creamy vinaigrette that coats ingredients evenly.
Salt the Cherry Tomatoes Separately ✨
Halve tomatoes and season them with kosher salt 15 minutes before adding to release their juices, creating a natural dressing that prevents a watery salad.
Add Cheese Last for Maximum Flavor 🧀
Shred fresh parmesan and fold it in just before serving to prevent the cheese from clumping and ensure each bite has bright, distinct parmesan notes.