Grilled Southern Succotash Pasta Salad
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 354
- Total Fat
- 16
- Saturated Fat
- 1
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 306
- Total: 2 hr 45 min (includes chilling time)
- Active: 45 min
Ingredients
2 ears corn, husked
1 medium red bell pepper
1 jalapeno
2/3 cup canola oil, plus for drizzling
Kosher salt
1 pound cavatappi or corkscrew pasta
1 cup frozen lima beans, thawed
2/3 cup fresh lemon juice, plus more as needed
2 tablespoons honey
1/4 bunch flat-leaf parsley
Freshly ground black pepper
Directions
- Prepare a grill for medium-high heat.
- Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
- Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
- In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
- Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.