Hello Stranger | Login | Create Account
Jan 17, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Roasted Corn And Tomato Pasta Salad
Serves 4 servings
Rate It:
You must login to rate
Courtesy of Adapted from “What’s Cooking at Whole Foods Market - June 1 to June 14, 2005”
July 2005


1/2 lb. penne or fusilli
4 ears raw corn, shucked and kernels cut off
6 medium tomatoes, coarsely chopped
2 garlic cloves, finely minced
2 cups chopped spinach
1 cup crumbled blue cheese
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup toasted pumpkin seeds or walnuts
Sea salt to taste
Freshly ground black pepper to taste


• Cook the pasta according to package directions.
• Meanwhile, in a medium skillet, dry-roast the corn over medium heat, stirring frequently, until it’s lightly browned in spots, about 5 minutes.
• Place the corn in a large mixing bowl with the tomatoes, garlic, spinach and blue cheese.
• When the pasta is done, drain it and add the hot pasta to the bowl. Stir to wilt the spinach and blend the other ingredients.
• Drizzle the salad with the lemon juice and olive oil. Toss with the toasted pumpkin seeds and season to taste with salt and pepper.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004