Summer Pasta Salad

It’s hotter than hot here.  So hot that the idea of standing over a grill outside or using the oven makes me feel like screaming.  So instead of trying to cook when it’s this hot, why not make this light, creamy pasta salad?  There is some boiling of pasta and steaming of vegetables involved, but the reward is a big bowl of this salad that celebrates all the good things of summer that you can keep in your refrigerator for those times when it’s too hot to cook or even eat for that matter.  A little bowl of this with a gin and tonic or a glass of rose’ may be the perfect answer to 100 degree days.

Summer Pasta Salad

Print Recipe

★★★★★

5 from 1 reviews

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• for the pasta:
• 1 lb of linguine broken in half
• 1/2 C fresh peas
• 1/2 C fresh corn, cut from the cob
• 1 small jar of sun dried tomatoes, chopped
• 1/2 C black beans, drained
• 1/2 C shredded mozzarella
• for the dressing:
• 1/2 C mayo
• 1/2 C buttermilk
• 1/4 C chopped basil
• 1 t Dijon
• 1/4 t salt
• few good grinds from the pepper mill

Instructions

1. Make pasta according to package directions and drain
2. Cook peas and corn in salted, boiling water for about 8 minutes, drain
3. Mix with the pasta, tomatoes, black beans and mozzarella in a large bowl
4. For the dressing:
5. Whisk all the ingredients together
6. Add to the pasta, toss thoroughly and serve