Summer Vegetable Salad

the Painted Apron

11 months ago

This salad is loaded with summer vegetables

and makes a satisfying summer meal

Fresh summer corn cut from the cob

[stand the cooked ears on a clean kitchen towel

and cut straight down,

the towel will keep the kernels from flying everywhere]

Juicy summer tomatoes

Plus everybody’s favorite, bacon!

Fresh broccoli with Parmesan

Start by roasting corn in the oven

After 20 minutes add bacon and broccoli

after 1 hour, everything will be ready for the salad

While everything is roasting,

cook the pasta al dente and toss with basil pesto

I like to use pasta spirals

because the multi-surface noodles hold onto sauces well

Add the broccoli

Stir in corn, bacon and tomatoes

A delightful summer dinner!

Summer Vegetable Pesto Pasta Salad

Course Salad, Side Dish

Cuisine American

Keyword BBQ Pork Quesadilla with corn salad, pasta salad, pasta salad with corn and zoodles, summer salad

Arrange bacon strips on a parchment lined baking sheet with space in between strips.
Place broccoli florets in spaces between strips.
Drizzle broccoli with a touch of olive oil and season with salt & pepper. Sprinkle broccoli liberally with grated Parmesan. Roast in oven with corn for 20 minutes or until bacon is crispy and broccoli begins to char.
Drain bacon and broccoli on paper towels.
Meanwhile cook pasta al dente. Drain and toss with pesto to taste.
When corn is cool enough to handle, use the easy shucking method* and then cut kernels from cob.
Add broccoli, corn, tomatoes and bacon to pasta and more Parmesan if desired. Add optional ingredients if desired. Serve immediately or refrigerate. Serve cool or warm slightly in the microwave before serving