Pasta Salad with Arugula, Roasted Red Peppers, and Sweet Corn
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 8 ounces fusilli or rotini (I like to use whole wheat, but you do you.)
- 3 tablespoons extra-virgin olive oil (divided)
- 2 ears sweet corn (shucked and kernels removed (roughly 1½ cups sweet corn kernels)
- Kosher salt
- Freshly ground black pepper
- 8 ounces roasted red peppers packed in water (roughly chopped (About 1 cup chopped peppers)
- 3 packed cups baby arugula
- 1/3 packed cup fresh basil leaves (thinly sliced)
- ½ teaspoon crushed red pepper (optional)
- 3 tablespoons balsamic vinegar
- 4 ounces goat cheese (crumbled)
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Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions. Drain and add to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil to prevent the pasta from sticking and let cool to room temperature.
Step 2
Meanwhile, heat ½ tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the corn to the pan and season with a little bit of salt and pepper. Cook for 4 to 5 minutes, or until the corn is bright yellow and lightly browned in spots. Transfer the corn to a bowl and let cool to room temperature.
Step 3
Add the cooled corn, roasted red peppers, arugula, basil, and crushed red pepper (if using) to the bowl with the pasta. Drizzle with the remaining 1½ tablespoons of olive oil and the vinegar and toss to combine. Add half of the goat cheese and gently toss again. Taste and season with a little extra salt and pepper if needed. (You can also add a little bit more oil and balsamic if you like.)
Step 4
Serve immediately topped with the remaining goat cheese.
Step 5
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