About this Recipe
Pasta salads can be created from pretty much any combination of foods. For this salad we had some fresh corn on the cob that needed to get used up along with a huge bowl of green beans we'd just picked from the garden. When it is garden season there is such an abundance of food and it also is a time of good weather and family picnics and potlucks.
You can be adventurous when creating pasta salads and use colorful foods to make an appealing dish. The other wonderful thing about pasta salads is that you can make them ahead of time, put into sealed containers, refrigerate and bring out when needed. This pasta salad will keep very nicely for at least 3 days so long as it is kept refrigerated.
If you have made a huge amount of salad, serve smaller portions, keeping most of it refrigerated, that way you follow the food safety guidelines. This is a good salad to pack into your work lunch as well. As we are not using mayonnaise in the dressing that goes into this pasta salad, you don't need to be as concerned about it.
4 cups cooked pasta of your choice (cooked al dente - don't overcook)
2 cups fresh green beans, cleaned cut into pieces and pieces
2 cup fresh corn, cooked corn on the cob, cut off into pieces
1 can sliced black olives, drained
1 sweet orange (or red) bell pepper, washed, seeded and cut into small pieces
Salt and pepper to taste
Salad dressing of your choice.
We used our Classic Salad Dressing Classic Salad Dressing
Not sure how to cook pasta al dente? Here is our recipe on How To Cook Pasta
Cook the pasta al dente, put through strainer and set aside to cool.
Boil the beans, don't overcook. Add the beans to the boiling salted water and cook about 3-4 minutes.
Boil the corn on the cob. Add the ears of corn to the boiling salted water. Cover and return to the boil for 5-10 minutes. Remove and let the corn cool before cutting off.
Combine all the ingredients in a large mixing bowl.
Add the salad dressing. We used about 1/2 cup dressing. It is always better to start with less and add more in small portions if you want more dressing in the salad.
Lightly toss together. Put a lid on the container and refrigerate before serving.
We come from an area that grows some of the best corn out there. There are many varieties of sweet corn. When the corn is fully mature it has nice big plump kernels of sweet corn. You can get yellow corn, white corn or a variety that has both white and yellow kernels. Sweetness is determined by the variety rather than the color of the corn.
Who doesn't enjoy a sweet cob of corn, slathered in butter with a nice little hint of salt!
Do you have an abundance of corn? Here is How to Freeze Corn On The Cob