Summer Summer Summertime Pasta Salad

Summer Summer Summertime Pasta Salad Fete-a-Tete

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Prep Time
Cook Time
  • Vinaigrette:
  • 1 lime juiced
  • ¼ cup rice wine vinegar
  • ½ cup cilantro, tightly packed (if you hate cilantro, use parsley)
  • ½ jalapeno or red fresno chile, deseeded
  • 1 medium-sized shallot
  • ¼ teaspoon salt
  • ½ teaspoon honey
  • 1 tsp olive oil
  • Salad:
  • 2 cups cooked orzo pasta (or any other kind of small pasta)
  • 1 cup cherry tomatoes, halved
  • ½ medium-sized purple onion, grilled
  • 3 corn cobbs, roasted, charred on the grill, and cutt off cobb
  • 1 6-inch piece of cucumber
  • cooking spray
  • 1 avocado, cut into ½-inch cubes
  • ⅛ tsp. salt, more to taste
  1. In a food processor, add in all dressing ingredients and pulse for 30 seconds (until finely minced).
  2. Make pasta according to box instructions. Drain and reserve.
  3. For the corn, preheat oven to 400°F, and roast (in husk) for 15 minutes until it is tender to touch
  4. Meanwhile, lightly spray the onions with cooking spray. Heat on a hot grill (or grill pan), grill the onions and then char the corn.
  5. In a large bowl, combine all ingredients and toss with vinaigrette.
  6. Right before serving, cut up avocado and add to salad.
  7. Season with salt and pepper if need be.

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