Cooked - Peach N' Corn Pesto Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peach N' Corn Pesto Pasta Salad

4.0

10 oz pasta, cooked, drained and rinsed

2 ears of corn

1.5 large peaches, diced

5 oz castelvetrano olives, torn in half

8 oz ciliegine, halved (or mozzarella pearls)

12 oz cherry tomatoes, halved

¼ cup fresh basil, torn or thinly sliced

Crushed pistachios to garnish

Fresh pesto to top

½ shallot, halved + thinly sliced

½ lemon, zested and juiced

1 tbsp brightland pizza oil

2 tbsp olive oil

1 garlic clove, grated

Sprinkle of dried oregano

Pinch of salt + freshly cracked black pepper

⅓ cup olive oil

1 tbsp honey

1 tbsp brightland pizza oil

Squeeze of lemon

Freshly cracked black pepper + salt to taste

For the tomatoes: add all the ingredients to a small bowl and toss to combine. Set aside for 10 minutes to allow the tomatoes to release their juices.
For the dressing: combine all the ingredients in a small bowl and whisk until combined.
For the corn: if you have a grill, cook the ears wrapped in their husks for about 15-20 minutes or 10 minutes with husks removed. If you don’t have a grill, oil a pan and cook the corn on medium heat, flipping occasionally until all sides are nicely charred. Once cool, cut the sides off each side.
Add everything to a bowl with the dressing, toss together and top with dollops of pesto and crushed pistachios.

Course🍚Side Dish

Diets🥕Vegetarian...

CategoryPasta Salad

Cuisine🇮🇹Italian

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 53 weeks ago

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