The sweet taste of red pepper jelly highlights this salad.
Orecchiette, Corn and Pea Salad
Number of Servings: 4-6
1 cup (250 mL) orecchiette pasta, uncooked (cooked to make about 2 cups)
¾ cup (185 mL) corn, cooked and cooled
¾ cup (185 mL) peas, cooked and cooled
¾ cup (185 mL) chopped tomatoes
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) finely chopped red onion
½ cup (125 mL) loosely packed basil leaves, torn or left whole
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
Red Pepper Jelly Dressing:
2 cloves of garlic, minced
2 teaspoons (10 mL) Worcestershire sauce
1 tablespoon (15 mL) white wine vinegar
2 tablespoons (30 mL) red chili pepper jelly, melted
4 tablespoons (60 mL) vegetable or grapeseed oil
1 tablespoon (15 mL) mayonnaise or sour cream
Sea salt; freshly ground black pepper
- Make Dressing: Combine garlic, Worcestershire sauce, vinegar, and melted jelly in a small bowl. Whisk in oil and mayonnaise. Season to taste. Set aside.
- Cook pasta in a large volume of boiling salted water for 8-10 minutes (al dente) or according to package directions. Drain, give a quick rinse in cold water. Place cooked pasta in a large salad bowl and add the vinaigrette. Stir to combine. Refrigerate until chilled (1/2 hour).
- Add cooked corn and peas; mix to combine thoroughly. Refrigerate until chilled ( 1 hour).
- Just before serving, fold in chopped tomatoes, green onions, red onion, basil and parsley. Serve as is, or on a bed of mixed greens.