Recipe courtesy of Damaris Phillips

Grilled Succotash Pasta Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat a grill to medium high. Drizzle the corn, bell pepper and jalapeño with canola oil and season with salt. Grill, turning, until lightly charred, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the bell pepper and jalapeño, then slice the bell pepper and dice the jalapeño. Cut the corn kernels off the cobs.
  2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, adding the lima beans during the last 1 to 2 minutes of cooking. Drain the pasta and beans and toss with 1 tablespoon canola oil.
  3. Combine the lemon juice, honey, parsley and salt and pepper to taste in a food processor and pulse. With the motor running, drizzle in the remaining 1/4 cup canola oil and process until smooth.
  4. In a large bowl, combine the pasta, lima beans, corn, bell pepper and dressing and toss well. Add the jalapeño, 1 teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper, if needed. Refrigerate until cold and the flavors have married, 1 to 2 hours. If acid is lacking, squeeze half a lemon over the salad before serving.
17m Easy 98%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
31m Easy 98%
CLASS
Michael Symon

Pasta Pomodoro

19m Easy 98%
CLASS
25m Easy 96%
CLASS
Amanda Freitag

Orzo Pasta Salad

30m Easy 99%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now