A menage of yellow-hued summer tomatoes and roasted corn come together with bowtie pasta in this simple and delicious side dish. Try it alongside our Maple Sesame Balsamic Chicken Wings.
Roasted Corn and Yellow Tomato Pasta Salad
- 1 ear of corn roasted
- 1 teaspoon neutral oil
- 1 cup yellow baby tomatoes halved
- 1/4 cup canned chickpeas drained and rinsed
- 1 cup bowtie pasta
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 lemon juiced
- pinch of salt and pepper to taste
- pangritata to serve (see note)
- micro greens to garnish (optional)
Brush corn with oil, and season with salt and pepper. Grill on barbecue until slightly charred and cooked through, about 6-7 minutes. Let cool slightly before cutting off the kernels, and set aside.
Bring a large pot of water to a boil and cook pasta according to package directions. Make the dressing. In a small mason jar, combine mayonnaise, dijon mustard, lemon juice along with a pinch of salt and pepper. Seal with lid, then shake vigorously to emulsify.
Drain pasta and shock under cold water to cool it down. Shake dry, then place in a serving dish along with the tomatoes, chickpeas and corn. Add dressing, then toss everything together. Serve on plates, and top with pangritata and micro greens.
Pangritata are crispy breadcrumbs, and can be made by brushing a few slices of bread with olive oil, and toasting them in the oven until golden. Transfer to a food processor, and blend it up into a finer consistency. Keep in an air-tight jar for up to three months.