Corn and Miso Pasta Salad
Directions
- 1Boil the ditalini pasta in salted water until al dente.
- 2Cut the kernels off 4 ears of fresh corn and set aside.
- 3In a bowl, combine corn kernels, 0.75 cup of chopped chives, and 2 large stalks of chopped celery. Add a pinch of salt and set aside.
- 4In another bowl, whisk together 4.5 tablespoons of miso, 4.5 tablespoons of lemon juice, 1.5 tablespoons of finely chopped Calabrian chilies, and 0.5 cup of mayonnaise.
- 5Once the pasta is cooked, drain it and let it cool.
- 6Add the cooked and cooled pasta to the bowl with corn and vegetables.
- 7Give the pasta and vegetable mixture a good toss.
- 8Pour the dressing over the pasta mixture.
- 9Mix well to combine.
- 10Taste and adjust seasoning as needed.
Ingredients
- 0 Kosher salt
- 8 ounces Barilla ditalini pasta
- 4 ears fresh corn
- 2 large stalks celery
- 0.75 cup chives
- 1 pinch granulated sugar
- 1 pinch salt
- 4.5 tablespoons white or yellow miso
- 4.5 tablespoons lemon juice
- 1.5 tablespoons finely chopped Calabrian chilies
- 0.5 cup mayonnaise
Equipment
potbowlknifewhisk
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