This weekend, as the East Coast waited for Hurricane Irene to arrive, I whipped together this pasta salad. I was in the Philadelphia area this weekend, away from the hustle and bustle of New York City, and happy that I had access to a backyard and a grill. Friday’s weather was gorgeous, so I made the most of the brief hours that remained before the rain came pouring down to grill some chicken and make this side dish.
I am not the biggest fan of traditional pasta salad, mainly because I dislike mayonnaise in almost anything except for tuna salad. This pasta salad is still creamy, due to the incorporation of goat’s milk cheese, but it is lighter, and in my opinion, more befitting of a nice summer evening. My favorite thing about this pasta is the way that the raw corn bursts in your mouth as you take a bite. It’s also easy to prepare, and can be made in the time that it takes to heat the grill and cook some chicken or steak. I will definitely be making this again, although hopefully not on the eve of another hurricane!
Summer Pasta Salad with Goat Cheese, Sweet Corn, and Scallions
- 1-pound box of macaroni-shaped pasta
- 1 bunch of scallions (green parts only), sliced thinly
- Kernels from 2 ears of fresh corn (or 1.5 cups of frozen corn)
- 4oz goat cheese, crumbled
- 2 tablespoons of extra virgin olive oil
- Juice of 1 lemon
- Salt and fresh ground pepper to taste
- Bring a pot of salted water to a boil and cook the macaroni according to the instructions on the box.
- While the water is coming to a boil and the pasta is cooking, slice the scallions, crumble the goat cheese, and remove the kernels from the 2 ears of corn.
- When the pasta is al dente, drain the pasta in a colander and add it to a large mixing bowl with 2 tablespoons of extra virgin olive oil.
- Add the scallions, goat cheese, and raw corn to the pasta and toss everything together. Add the lemon juice and season with salt and pepper to taste.
- Serve immediately or allow the pasta to cool and serve at room temperature.