Roasted Corn and Tomato Pasta Salad

Roasted Corn and Tomato Pasta Salad

Serves 4

Pumpkin seeds, also called pepitas, are a terrific, nutty garnish for this fresh pasta salad. This dish is a hit at summer picnics and barbecues, where it pairs well with grilled steaks or chicken.

  • 4 ears corn, shucked, kernels removed
  • 6 medium tomatoes, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups chopped spinach
  • 1 cup crumbled blue cheese
  • 1/2 pound dried penne or fusilli pasta
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup toasted pumpkin seeds or walnuts
  • Fine sea salt and ground black pepper, to taste
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In a medium skillet, dry-roast corn over medium heat, stirring frequently, until lightly browned in spots, about 5 minutes. Place in a large mixing bowl with tomatoes, garlic, spinach and blue cheese. Set aside. Cook pasta according to package directions and drain thoroughly. Add hot pasta to bowl with corn mixture. Stir to wilt spinach and blend ingredients. Drizzle with lemon juice and oil. Toss with pumpkin seeds, season with salt and pepper and serve.

Nutritional Info: 
Per Serving:580 calories (230 from fat), 25g total fat, 7g saturated fat, 20mg cholesterol, 680mg sodium, 74g carbohydrate (7g dietary fiber, 11g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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