Farmers Market Pasta Salad

Summer produce shines in this vegetarian pasta salad 

August 13, 2020

Ingredients

  • 4 cups cooked penne pasta
  • 2 cups fresh corn (about 4 ears of corn)
  • 4 ounces fresh or part skim mozzarella cheese, cubed
  • 1 red or orange bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 cups cherry tomatoes, halved
  • fresh parsley, mint and basil, chopped
  • 1/2 jalapeno chile
  • 1/4 cup red onion, chopped
  • 3 ounces feta cheese, crumbled
  • 1/3 cup olive oil
  • 1 tablespoon local honey
  • coarse salt and pepper to taste

Preparation

1. Combine all ingredients in a large bowl. Stir until blended. Chill.  Serve at room temperature. 

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Ingredients

  • 4 cups cooked penne pasta
  • 2 cups fresh corn (about 4 ears of corn)
  • 4 ounces fresh or part skim mozzarella cheese, cubed
  • 1 red or orange bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 cups cherry tomatoes, halved
  • fresh parsley, mint and basil, chopped
  • 1/2 jalapeno chile
  • 1/4 cup red onion, chopped
  • 3 ounces feta cheese, crumbled
  • 1/3 cup olive oil
  • 1 tablespoon local honey
  • coarse salt and pepper to taste