Pasta Bowl with Summer Vegs

karenwpullen Main Dishes, Pasta, Recipes, Salads, Side Dishes , , ,

Not just another pasta salad, because it’s made with fresh corn, zucchini noodles, basil, tomatoes, bell pepper, and edamame. It’s a wow!

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Pasta Bowl with Summer Vegetables

Course: Main Course, Pasta, Salad, Side Dish
Cuisine: Vegan

Equipment

  • blender

Ingredients

  • 3 ears corn husks and silks removed
  • 1 cup edamame frozen
  • 1 small zucchini or half a large one
  • 1 small yellow summer squash or half a large one
  • 1 cup grape tomatoes halved
  • 1/2 orange bell pepper chopped
  • 1/4 cup fresh basil
  • 8 ounces pasta penne or farfalle or rotini
  • 1 clove garlic
  • 1/2 avocado
  • 1 tablespoon fresh lemon juice

Instructions

  • Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
  • Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
  • Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
  • Spiralize the zucchini and summer squash. Cut into manageable pieces.
  • Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.
  • Pour the dressing over the salad and mix.