Lunchbreak: Roasted corn and arugula pasta salad, prepared by Tuscan Hen Foods chef Lorraine Orbon

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Lorraine Orbon

Tuscan Hen Foods

www.tuscanhenfoods.com

For more information about Green City Market:

www.greencitymarket.org

Roasted Corn and Arugula Pasta Salad

Dressing

Ingredients:
3 Tbs white wine vinegar
1 Tbs CO-OP Mustard Poblano Sauce (may substitute Dijon mustard)*
2 Tbs shallots, finely diced*
1/2 cup extra-virgin olive oil
1 tsp salt
1/2 tsp black pepper

Salad

Ingredients:
6 large ears yellow corn, husked*
1 tbsp. extra virgin olive oil
1 lb. pasta, cooked al dente according to package directions*
1 red or orange red bell pepper, diced*
1/2 cup green onions, sliced*
1 lb. cherry tomatoes, halved*
8 ounces feta cheese, crumbled*
1/4 cup fresh basil, chiffonade*
8 ounces baby arugula*
salt and pepper to taste

Directions:
Whisk vinegar, mustard and shallots in a bowl to blend. Gradually whisk in olive oil. Season with salt and pepper. Rub corn with olive oil and season with salt and pepper. Grill until light brown. Remove kernels from husk. Add pasta, grilled corn, bell pepper, green onions, cherry tomatoes, feta cheese, basil and arugula in a large serving bowl. Toss with dressing and serve.

Note:  To make ahead omit the arugula and basil and add them right before serving.

*Items available at Green City Market