By In The Kitchen With Stefano Faita

INGREDIENTS
Dressing
Juice of 2 limes
1 garlic clove, chopped
1/4 cup apple cider vinegar
1 tbsp. Dijon mustard (optional)
1 tbsp. honey
1/2 cup olive oil
Salt and freshly ground pepper, to taste

Pasta Salad
1 pound dried orecchiette pasta
1 small bag corn frozen, thawed
2 small zucchini, quartered lengthwise and sliced
1 pint grape tomatoes, halved
1/2 bunch green onions, finely sliced
3 tbsp. chopped mint
3 tbsp. chopped basil
1/4 cup grated Parmesan cheese, or to taste

PREPARATION

Dressing
Add lime juice, garlic, apple cider vinegar, Dijon, honey, olive oil, and salt and pepper to small bowl. Whisk to combine. Taste and adjust for seasoning.

Pasta Salad
Cook the pasta in salted boiling water until al dente. Drain. Rinse pasta under cold water and drain well.

Add pasta, corn, zucchini, tomatoes, green onions, mint, basil and Parmesan cheese to large bowl. Add dressing and toss to combine. Taste and adjust seasoning. Let stand to develop more flavour, about for 5 to 10 minutes.

Yield: 8 servings.

 

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