Wednesday night we had company, my aunt that I haven’t seen in over 30 years and my cousin that I haven’t seen in 1o years! I wanted to do something casual so all my time would not be in the kitchen. We grilled hamburgers (thanks to the husband!) and I wanted to have side dishes that could be prepared ahead of time and served cold. I found a recipe that I liked for a corn salad, but as usual, I had to add my own twist. The first thing that came to my mind when I was trying to decide what to call it was Spring in a Bowl! I also served an Asian Cole Slaw, and for dessert we had frozen peanut butter pie and a pound cake my mom made. All washed down with some lemonade! It was all delicious and we had a great time! I hope you will find time to make and enjoy this refreshing pasta salad. Happy Spring y’all!
Spring in a Bowl!
4 Cups of frozen white or yellow corn
1 package of assorted mini tomatoes (red, yellow, orange)
2 or 3 green onions, white and green parts
8 oz of fresh tiny mozzarella balls
1 mango, cubed
1 avocado, cubed
1/2 bottle of Paul Newman’s Lime salad dressing
1 box of mini bow tie pasta
several fresh basil leaves, torn (don’t cut with a knife, it will bruise the basil)
Saute your corn in several batches in a little butter. I did this in a cast iron skillet to get a little char on the corn. While you are doing that, boil your pasta in salted water with olive oil, drain and cool. When the corn is done, set aside to cool. Meanwhile, halve your tomatoes and mozzarella balls. Dice up your green onions, cube up your mango and avocado. *** Tip- when you cut up your avocado and mango, toss it with a little of the dressing so it won’t turn brown. Once your pasta and corn have cooled toss all the ingredients together with your dressing. Right before serving add the basil and stir to combine. You can add salt and pepper to taste. Refrigerate until nice and cold.