Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 4-6 servings
This salad is the best summer has to offer! Grilled corn and zucchini tossed with fresh tomatoes, basil, crispy bacon and bowtie pasta in creamy roasted garlic dressing, topped with shredded Parmesan.
½ lb (225 grams) farfalle or bowtie pasta
2 ears of corn, silks removed
1 medium zucchini, sliced in ¼” (½ cm) thick rounds
3 tbsp (45 mL) vegetable oil
1 tsp (5 mL) coarse salt
½ tsp (2 mL) freshly ground black pepper
2 cups (500 mL) cherry or grape tomatoes, halved
6 slices cooked bacon, coarsely chopped
½ cup (125 mL) finely grated Parmesan, plus more for topping
¼ cup (60 mL) packed basil leaves, chopped, plus more for topping
½ cup (125 mL) Newman’s Own® Creamy Roasted Garlic dressing
1. COOK pasta in a large pot of salted, boiling water until al dente, about 11 minutes or according to package directions. Drain in a colander, running cold water over top until cooled.
2. BRUSH corn and zucchini with oil, and season with the salt and pepper. Grill over medium-high heat until tender and slightly charred, about 6 minutes for zucchini and 10 minutes for corn. Transfer both to a large platter to cool, and then use a sharp knife to cut kernels from corncobs.
3. In a large bowl, toss pasta with zucchini and corn, tomatoes, bacon, Parmesan, basil and Newman’s Own® Creamy Roasted Garlic Dressing. Sprinkle with more Parmesan and basil to serve.
to Newman’s Own® Dressing Recipes