Name: Pasta Salad with Roasted Corn and Edamame
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Pasta (I used small bow tie pasta - 1 cup); Corn kernels - 3/4 cup; Edamame - 1/2 cup; Spring onion - 2 stalk with the green stem; Salt - to taste; Dressing / Vinaigrette (I used Vidalia onion dressing - about 4 TBSP); Oil - 2 tsp; Fresh basil leaves - about 12 - 15 large leaves (thinly sliced)

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Simple and refreshing Pasta salad with roasted corn and edamame is a great option for lunch or as a side for Holiday Meal.

After a long time, I am participating in Blogging Marathon and Pasta Salads is the theme that I am doing for this week’s BM. I love making pasta salad for a party as it is easy to put together a large batch. If not making for a crowd, I usually see Pasta salad as a wonderful way to use up tiny bits and pieces of leftover vegetables from the refrigerator. This pasta salad recipe with sun dried tomatoes is one of my favorite. it is a very versatile recipe that can take up as many or as little vegetable of your choice. The only key thing to remember when making this pasta salad is using a good quality sun dried tomatoes.

Coming to the pasta salad recipe that I am making today with roasted corn edamame, it cannot get easier than this. I have used frozen corn and edamame for the recipe and used store bought salad dressing. All it needs is a quick cooking of the pasta and roasting the vegetables and tossing everything together.

Let’s talk Ingredients –

Pasta –

So we are making a pasta salad and it needs pasta. I choose my shape and size of the pasta depending on the kind of salad I am making. If I am using large cut vegetables, then I go with larger size pasta like large shells or Penne or Fusilli. Today I am making a Pasta Salad with corn and edamame and hence chose a smaller sized pasta. I used tiny Farfalle in my recipe today and it blended really well with the rest of the ingredients.

Corn –

I always have frozen corn in my freezer and that is what I used in the Salad recipe today. I am not a big fan of canned ones and prefer the frozen corn. If in season, we can use fresh corn and steam it to use the kernels in the recipe.

Edamame –

I have to confess that I don’t use Edamame as much as I should be using it for its health benefits. I just add a bit when making Sambhar Sadham or Biriyani, but have never made any recipe where it shines as a star. This Pasta Salad gave me a chance to use edamame and it did shine in the recipe. We loved the crunch it gave to the salad. I used Frozen whole Edamame in the recipe. I shelled the edamame and roasted it along with the corn and used it in the recipe.

Basil –

I would definitely use some fresh herb in the pasta salad as it adds a blast of freshness and flavor. I chose to use basil as I have plenty of it growing in our backyard. If you are looking for a change, then feel free to use other herbs like Cilantro or Parsley.

Dressing –

I took the easy way out and used store bought dressing this time. If you are wanting to make something from scratch but also keep it simple, something as easy as just oilive oil and lemon juice with garlic and salt would work great. We have plenty of different kind of dressing in our refrigerator in the hope of eating a lot of salad some day.

Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – Easy

Ingredients to make Pasta Salad with Corn and Edamame – Serves 4

Pasta (I used small bow tie pasta) – 1 cup
Corn kernels – 3/4 cup
Edamame – 1/2 cup
Spring onion – 2 stalk with the green stem
Salt – to taste
Dressing / Vinaigrette (I used Vidalia onion dressing) – about 4 TBSP
Oil – 2 tsp
Fresh basil leaves – about 12 – 15 large leaves (thinly sliced)

Procedure to make Pasta Salad with Corn and Edamame –

Cook the pasta according to the package instructions. Make sure that they are cooked al dente and still has a bite to it. Drain the cooked pasta and keep it aside.
I used frozen cor and frozen edamame. If using edamame with the shell, remove the kernels from the shell.
In a cast iron pan, or any heavy flat pan, heat 2 tsp of oil. When the oil is hot, add the corn kernels and edamame to the pan and toss.

Sprinkle with salt needed just for the vegetable and let the caramelize / roast in the pan. Give it a stir every now and then, so the kernels son’t stick to the pan.
When you see that the corn and edamame kernels have caramelized, add the finely sliced spring onion to the pan and mix.

Let it cook for 2 to 3 more minutes and then turn off the heat. Let the roasted corn and edamame mixture cool down to room temperature.

When ready to assemble, add the cooked pasta to a wide bowl. Add the roasted vegetables. Also add the thinly sliced basil leaves and toss them all together.

Add any dressing of your choice. I used store bought vidalia onion vinaigrette to my pasta salad. Again toss everything together gently and chill until ready to serve.