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August 21, 2015

Penne with Fresh Herbed Corn Salsa

Happy Herbivore Holidays & Gatherings by Lindsay S. Nixon, courtesy of BenBella Vegan

  • Who knew that pasta and salsa were better together? Robert Metzger

Serves 4

Ingredients

1 10-ounce package (280g) frozen corn or 4 ears fresh corn, cut from the cob
1 large ripe tomato, diced
1/2 medium red onion, diced small
1 jalapeño pepper, seeded and diced
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro (coriander)
Sea salt to taste
12 ounces (340g) whole grain penne pasta
1 ripe avocado, diced

Preparation

1. Combine corn, tomato, onion, jalapeño, balsamic vinegar, basil, cilantro and salt (if using) in a large bowl and mix well. Let sit for 1 hour at room temperature or refrigerated to let the flavors marry.

2. Cook the pasta according to package instructions.

3. Drain and add to a bowl with the remaining ingredients. Mix well and serve.

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