This recipe seems to fit the bill. Bright fresh corn and cherry tomatoes are joined with scallions and sweet pepper to give a nice crunch along with the base of macaroni or other pasta to hold it together.
This works with all those great grilling meats. Kid friendly as well as adult.
- 4 ears of corn, roasted and cut off the cob
- 1 small sweet pepper, any color is fine, nicely diced
- 1/2 pt of cherry tomatoes, halved
- 4-6 scallions, thinly sliced with some of the green
- 1/3 c chopped basil (fresh only)
- 1/2 c sunflower seeds
- 1 c freshly grated Parmesan cheese
- 1 c good quality EVOO
- 1/2 mayo
- 1 lb of pasta of your choice, cooked al dente and drained well.
- Whisk the mayo into the olive oil, add the cheese and pour over the vegetables and pasta, stirring well.
NOTES: Feel free to substitute with green beans, broccoli, cauliflower, but don’t add too many vegetables and take over the dish. You can also alter the seeds to pumpkin, or move to a nut if you wish. Just know that large nuts will soften if there are leftovers, especially peanuts or cashews. You can alter the cheese as well, but I find that leftover salads with shredded cheese taste gummy after a day and I don’t care for it myself. Feta is an exception that would work nicely. You might add some Kalamata olives with that. You can make this Southwestern by adding chili powder and some lime juice.
SOURCE: Inspired by Food Nation