Succotash Pasta Salad
I think orzo might be the perfect pasta shape for pasta salad. It integrates seemlessly with the other salad ingredients to create a pasta salad that doesn't feel like you're just eating some cold pasta with a few things mixed in. In this Succotash Pasta Salad, the orzo mixes perfectly with sweet corn, edamame, and fresh cherry tomatoes for the best summer pasta salad.
Servings 10 people
Equipment
- Large cast iron skillet
Ingredients
- 2 large ears of corn
- 1½ cups uncooked orzo pasta (235 grams)
- 1½ cups shelled edamame (195 grams)
- 2 cups halved cherry tomatoes (300 grams)
- 1/2 cup crumbled feta cheese (65 grams)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon lime zest
- 2 tablespoons minced red onion
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- Fresh black pepper, to taste
- 1/2 cup cilantro, leaves picked
Instructions
- Heat a large cast-iron skillet over medium-high heat. Cut the corn kernels off their cobs and add them to the hot pan. Yes, you want the pan to be dry. No oil is needed here! Cook for 2 mins undisturbed, stir, and cook for a further 2 mins. Remove the corn from the heat and transfer the kernels to a large serving bowl.
- Bring a medium pot of heavily salted water to a boil. Cook the orzo pasta according to package instructions, adding the edamame in for the last 4 minutes of cooking. Drain and rinse the orzo and edamame under cold water.
- While the orzo is cooking, prepare the salad dressing. Whisk together the olive oil, lime juice, lime zest, minced red onion, cayenne pepper, paprika, salt, and pepper until combined. Taste the dressing and adjust the seasoning to your liking.
- In a large serving bowl, toss the charred corn, cooked orzo, edamame, halved tomatoes, feta, and cilantro together until combined. Pour the dressing over the salad and toss a second time to distribute the dressing.
- Cover the salad and transfer it to the fridge to chill for 30 minutes before serving. Leftover Succotash Pasta Salad will keep in the fridge for up to five days.