Summery Beach Pasta, Corn and Vegetable Salad with Sundried Tomato Vinaigrette

To me this dish epitomizes summer. Yeah, it's a little messier than the beach snack I mentioned yesterday (Trio Bars) and this version didn't actually make it to the beach (we all ate it up before I could pack it!), but I'm definitely packing it next time. It's a one-dish whole foods meal ideal for the beach and pefect for the whole family. You can consider adding chopped hardboiled eggs or rotisserie chicken if you want a heartier meal. And, if you really are taking it to the beach, mom and dad, you might want to consider packing some chilled Chardonnay (you can buy plastic wine glasses but really, the wine just doesn't taste the same, so I suggest you pack your own wine glasses from home.) The kids can have orange juice spritzers. I’m not a fan of giving juice to the kids and my son usually just gets straight up water, but sometimes I’ll mix 1/4 cup orange juice with 3/4 cup water.

Summery Beach Pasta, Corn and Vegetable Salad with
Sundried Tomato Vinaigrette

Serves: 6-8


Sundried Tomato Vinaigrette:
1/4 cup sundried tomatoes, packed in extra virgin olive oil
3 tablespoons water
4 cloves garlic, chopped
1/2 teaspoon hot pepper flakes
2 tablespoons flax oil (we recommend Barlean’s brand)
1 tablespoon balsamic vinegar

1. Place all of the above ingredients in a blender; process until smooth and creamy. Set aside. (Note: vinaigrette can be prepared up to 2 days in advance and stored in an air tight container in the refrigerator)


Pasta, Corn and Vegetable Salad:
10 ounces dry whole wheat bow-tie pasta
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
3 cups grated carrots (look for grated bagged carrots to save time)
1 large yellow pepper, chopped
1/4 cup finely chopped red onion
2 cups frozen corn kernels, thawed
1 pint grape tomatoes, cut in half along the equator
1/2 cup grated Asiago cheese
3/4 cup chopped walnuts
1/4 cup chopped basil
Salt, to taste
Freshly ground black pepper, to taste

1.Cook pasta according to package directions. Drain pasta in a colander. Set aside.

2.In a large heavy sauce pan, heat the extra virgin olive oil over medium-high heat; add garlic and sauté 30 seconds. Add carrots and cook 2-3 minutes, until carrots are just slightly soft.

3.Transfer carrots to a large serving bowl. Add the yellow pepper, red onion, corn, tomatoes, cheese, walnuts and basil. Gently toss the pasta and vegetables. Pour the vinaigrette over the pasta and gently toss to coat. Season with salt and pepper. Serve at room temperature.