Hi there! It’s been awhile, at least it feels like it. For the last couple of weeks my computer has been out of commission, so I’ve been posting more on Instagram and Facebook. OK, now that I’ve gotten that out of the way, lets get on with the matter at hand – a new post.
Do you need a fresh summer salad? I’ve got just the one for you.
I found it in the June issue of Good Housekeeping. I needed something for an upcoming dinner party, it sounded so good that I decided to give it a try. I’m so glad I did. Here’s the recipe from their website.
- 1 lb. spaghetti
- 2 ears corn, shucked
- 1 medium yellow squash, cut into 1/2″-thick slices
- 1 medium zucchini, cut into 1/2″-thick slices
- 1 small bell pepper, seeded and cut into sixths
- 4 green onions, trimmed
- 2 tbsp. olive oil
- 1 lemon
- 1/2 c. store-bought refrigerated pesto
- 1 pt. grape tomatoes, halved
- 1/4 c. packed fresh parsley, chopped
- Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
- In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
- Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.
- Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.