Grilled Corn Pasta Salad
Light & Tasty
A perfect warm-weather salad, this colorful dish is especially tasty when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings.
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 20 min. + soaking Grill: 25 min. + cooling
Ingredients:
4 large ears sweet corn in husks
1-1/2 cups uncooked penne pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup white wine vinegar
2 tablespoons Crisco® Pure Olive Oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 164, Fat:6 g, Saturated Fat:1 g, Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 fat.
Beth Layman :)
Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment