I’ve been saving this recipe until you could find a lot of the ingredients in it at the farmers market. Signs at the market this week stated fresh corn would be in next weekend, so I’m taking it as a sign that this recipe needs to be shared.
This is one of my go-to dishes to take on a picnic or to a cookout/potluck. It’s delicious with all sorts of flavors and textures – salty feta, sweet apple along with the crunch of the celery and the chewiness of the pasta. You know you’re getting a good variety of veggies in a dish when you see all these colors, too – purple, yellow, red and green.
Don’t be daunted by the ingredient list – it’s still pretty easy to prepare.
Punched-Up Pasta Salad
8-ounce block feta cheese, finely crumbled
1/4 cup extra-virgin olive oil
Zest of 1 lemon
1/3 cup thinly sliced sun-dried tomatoes
1/4 cup cider vinegar
8 ounces pasta spirals
2 ears corn
1 small red onion, diced
2 stalks celery, finely chopped
2 cups cherry or grape tomatoes, halved
1 green apple, peeled, cored and diced
2 tablespoons fresh oregano leaves
Salt and freshly ground black pepper
In a medium bowl combine the feta cheese, olive oil, lemon zest, sun-dried tomatoes and vinegar. Toss well and set aside.
Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Once the pasta has cooked, drain and rinse under cold water until cool. Let the pasta stand in the colander 5 minutes to drain any excess water. Toss the pasta once or twice during this time.
While the pasta cooks and drains, prepare the corn. To remove the kernels from the corn, start by removing the husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn. Discard the cobs.
When the pasta is ready, transfer it to a large bowl. Add the feta cheese mixture and toss well. Add the corn, red onion, celery, tomatoes, apple and oregano. Toss well, then season to taste with salt and pepper.