Arugula Corn Salad Pasta

Arugula Corn Salad Pasta

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Bike Touring, Car Camping, Day Trip

Ingredients

  • 1 bunch baby arugula
  • 2 ears frozen corn (or fresh if you've got it)
  • 1 bunch broccoli, chopped
  • 1/2 red onion, chopped
  • 1/2 pound bite-sized pasta
  • 1/4 cup olive oil
  • zest and juice of one lemon
  • 1 teaspoon chili flakes
  • salt and pepper, to taste
  • 1/4 cup parmesan cheese, flaked

Tools

  • Knife
  • Large pot
  • Microplane grater or zester
  • Strainer
  • Slotted spoon

Method

  1. Bring a pot of salted water to a boil.
  2. Add pasta and cook about halfway, about 6 minutes, stirring occasionally.
  3. Add in broccoli and corn (or whatever veggies you have) to the pasta and water, and cook until pasta is perfectly al dente, about another 6 minutes.
  4. Strain vegetables and pasta, and let cool slightly.
  5. Pour veggies and pasta over a big bed of arugula.
  6. Add olive oil, lemon zest, salt, pepper, and chili flakes, and parmesan cheese to the whole thing, and toss to coat.

Arugula will wilt slightly, unless you wait for the pasta and veggies to cool before adding them. Your choice.