Corn-Pasta Salad

I had this salad first time at some pot luck party. It was served cold and it turned out to be the most favorite dish at the party. The original recipe had sweet onion vinaigrette with hint of parmesan cheese. I tried to make healthier version by inter-changing corn and pasta quantity and replacing vinaigrette by simple olive oil and other routine spices. And the verdict? A big hit at dinner party I arranged last weekend. The advantage of replacing vinaigrette with simple Indian spices is that it can equally work with Indian menu too.

Serves 4

Preparation Time: 15 Minute

Cooking Time: NIL + refrigeration time

Ingredients

1 cup small size pasta (I used small shell)

1 cup whole corn kernels

½ cup chopped green pepper

½ cup chopped red pepper

2 tbsp chopped scallions

1 tbsp olive oil

1 tsp lemon juice

3 tbsp parmesan cheese

Salt and pepper

Procedure

1. Boil pasta as per instructions, keep it aside

2. Boil/steam corn kernels, mix with pasta

3. In a bowl, thoroughly whisk olive oil, salt, pepper and lemon juice

4. Add corn-pasta mixture and chopped veggies to this bowl

5. Mix them and garnish with cheese

6. Serve cold

This can work as a perfect appetizer when served with tortilla scoops.