๐จโ๐ณ Method
-
1
Cook the pasta al dente in a large pot of salted water. Drain thoroughly, then toss with 1 tablespoon olive oil to prevent sticking. Allow to cool.
-
2
Drain the canned corn kernels and set aside.
-
3
While the pasta cooks and cools, prepare the dressing by finely chopping all the fresh herbs (basil, parsley, and chives).
-
4
Mince the garlic cloves finely.
-
5
In a bowl, whisk together the chopped herbs, minced garlic, remaining olive oil, lemon juice, and balsamic vinegar. Mix well and let sit so the herb flavors infuse into the dressing.
-
6
Wash the tomatoes, remove the seeds and excess moisture, then cut into chunks.
-
7
Finely chop the onion.
-
8
In a large bowl, combine the cooled pasta, drained corn, tomato chunks, and chopped onion. Toss well.
-
9
Just before serving: Wash or peel the apple, dice it into small cubes (brunoise), and add to the salad.
-
10
Stir the dressing thoroughly once more, then toss it through the salad until everything is evenly coated.
๐ค Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
