Happy Fourth of July weekend!!!
It’s been a while – guess my latest trend has been one post a year which is pretty lame, I know. Hope you’ve all been doing well!! A super quick update on me: I’m going into my senior year of college (scary) and currently working at my dream internship learning a whole lot about my (hopefully) future career in forensic science and I am loving every second of it!!
A couple weeks ago my mom and I were waiting in the line at Wegman’s (our favorite grocery store with soooo many gluten free options), and we picked up a magazine that had a beeaaautiful picture of a pasta salad on the front. We instantly flipped through the pages to find the recipe and I snapped a picture so we could make it ourselves (that’s allowed right???). Pasta salad is such a Fourth of July staple that we figured this would be the perfect time to make it!! So let’s get into the recipe 🙂
What you’ll need:
- a pound of gluten free rotini (we used Barilla because that’s my mom’s favorite – my go-to is usually Tinkyada)
- 1.5 cups frozen shelled edamame (we couldn’t find any shelled so we just bought the ones in the shell and did all the work ourselves)
- 1 medium zucchini, spiralized and cut to about two inch lengths
- 2 cups halved grape tomatoes (we only had red but you can use a mix of red and yellow to make it a little more fun)
- 1.5 cups diced bell pepper (again we only had red but you can spruce it up with some more color!)
- 1/4 cup chopped basil (or parsley if you prefer)
- 5 ears of sweet corn, husks and silks removed, cooked
- 1 clove of garlic (or two if you’re like me and always double the garlic)
- 1/2 cup of water
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- salt & pepper to taste
How to make it:
- First you’ll want to get your corn cooking since that takes the longest. While that’s cooking, you can get your pasta going and start chopping up your tomatoes, pepper, and basil, spiralizing your zucchini, and shelling all your edamame if you also can’t find shelled edamame. If you do have frozen shelled edamame, the recipe says to toss the edamame into your pasta water in the last two minutes of cooking to defrost them.
- To make the creamy corn dressing, cut the corn from 3 slightly cooled ears of cooked cobs and blend that up with the garlic and water until it’s smooth. Press this mixture through a fine-mesh sieve into a bowl and throw away the solids. Whisk together the corn liquid, lemon juice, Dijon, salt, and pepper.
- Toss all your pasta, edamame, zucchini, tomatoes, pepper, basil, and the corn from the remaining two cobs in a large bowl (make sure everything is cool by running under cold water), coat with the dressing, and enjoy!!! We finished ours off with a little grated parmesan cheese, too.
This is such a fresh and summery recipe and it’s sooo yummy. Perfect for a meal (you could even throw some protein in it if you want) or as a side for a barbecue!
Hope you guys like this recipe as much as I do and hopefully you’ll be getting more posts from me soon and it won’t take me another year 🙂