Sweet Corn Vinaigrette Pasta Salad

Prep Time
30 min
Cook Time
12 min
6 servings
Sweet Corn Vinaigrette Pasta Salad
1 pound uncooked pasta like gemelli, fusilli, or penne
2 cups shelled edamame
Sweet Corn Vinaigrette
3 cups sweet corn kernels, fresh or defrosted frozen
½ cup unsweetened, plain nondairy yogurt
½ cup lemon juice
¼ cup olive oil
¼ cup rice vinegar
4 cloves of garlic, chopped
½ teaspoon salt
½ cup chopped fresh dill
½ cup chopped fresh cilantro
½ cup chopped fresh mint
Pasta Salad
1/2 cup chopped red onion
1 ½ cups sliced cherry or grape tomatoes
1 cup chopped green onions
pepper to taste

In a large pot cook the pasta in salted water according to the package directions. Right before the pasta in done cooking, throw in the frozen edamame into the hot water for 30 seconds, and then drain that shit as normal. Set it aside.

Now let's make the vinaigrette. Throw the corn kernels, yogurt, lemon juice, oil, vinegar, garlic and salt into a large blender or food processor and run until the corn is all blended up and it looks sorta smooth in there. Add the herbs and run that fucker for another 10 seconds or until they look chopped up enough for you.

Put the drain pasta and edamame in a large bowl along with the red onion and cherry tomatoes. Pour over the vinaigrette and mix until all the noodles look covered. Toss in the green onions and some pepper to taste then let that shit chill for at least an hour before tossing and serving.

Pairs With...

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