It's that time of the year when the farmer's market is brimming with all the vegetables. Creativity is key. And this is what this pasta salad is, a mix of delicious veggies and it stretches the budget with a pound of pasta. Feel free to substitute with what you have in the fridge. Anything goes!
1 lb. elbow pasta or your favorite pasta, cooked, rinsed
1 large red pepper - roasted and peeled (directions below)
2 fresh peaches and cream ears of corn boiled 10 minutes
1/2 jalepeno minced
1/2 cup sliced black olives
3/4 cut black beans
1 large scallion diced
1/4 cup olive oil
fresh ground black pepper
Cook the corn for 10 minutes then cut the kernels with a sharp knife. Broil the red pepper turning occasionally until blackened on all sides, put into plastic bag for 15 mintues. Peel skin, discard seeds and stem and dice. Combine pasta, corn, beans, olives, scallions and peppers into large bowl until combined with pasta. Add half the olive oil and toss well. Squeeze in entire lime, add pepper and salt and combine. Taste and adjust seasonings as necessary. The veggies drive the flavor of this dish so not too much olive oil is needed. Refrigerate for a few hours before serving to let flavors mesh.
Serves 8 as a side dish.