American, Italian
Total Time
30 mins
4
– 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 teaspoon 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.