Corn, String Bean & Gemelli Pasta Salad
with Lemony Sun-Dried Tomato & Pesto Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
910 /serving
Pasta salad is basically an invitation to a picnic. Whether you enjoy it indoors or outdoors, this easy peasy crowd pleaser recipe checks all the boxes. Built on squiggles of gemelli, the salad is dressed in an Italian-themed vinaigrette that’s punchy from basil pesto, sun-dried tomatoes and freshly squeezed lemon juice for extra spark. Jam in a bunch of harvest vegetables, like summer corn, crisp string beans and kale, for spot-on tastes and textures.
We will send you:
- 200g String beans
- 100g Chopped kale
- 45ml Basil pesto
- 1 Lemon
- 2 Ears of corn
- 15g Sliced sun-dried tomatoes
- 225g Gemelli
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
5 g
Sodium
750 mg
Total Carb
116 g
Sugars
14 g
Protein
24 g
Fibre
12 g
Preparation
Boil the pasta & string beans
Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans; cut into thirds. Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 10 to 14 min., until al dente. In the final 2 to 4 min., add the string beans. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, cut the corn kernels off the cobs (shuck if necessary). Juice the lemon. Roughly chop the tomatoes. In a large bowl, make the vinaigrette by combining the pesto, tomatoes, lemon juice, spices and 4 tbsp oil (double for 4 portions).
Make the pasta salad
To the bowl of vinaigrette, add the kale. Massage, 1 to 2 min., until softened. Add the corn, pasta and string beans, and S&P; toss well.
Plate your dish
Divide the pasta salad between your bowls. Bon appétit!
