Summer Vegetable Pesto Pasta Salad
Ingredients
- 3 oz. spiral pasta noodles
- 3 cups broccoli florets
- 2 ears corn
- 8-10 cherry or grape tomatoes halved or roasted**
- 2-3 T basil pesto {I used Rana}
- grated Parmesan cheese
- olive oil salt, pepper
- 3-4 strips bacon optional
- roasted pine nuts optional
- grilled or rotisserie chicken optiona
Instructions
- 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
Notes
*cut husk base at widest part and discard. Hold corn by the top of husk at other end and shake/wiggle until corn slides out of husk
**roast tomatoes along with broccoli and bacon if desired