Name: Pasta salad with roasted cherry tomato, beans and corn
Yield: 4–6
Ingredients: 650g cherry tomatoes, sliced in half; 4 cloves garlic, skin on; ⅓ cup + 2 tablespoons extra virgin olive oil; Flaky sea salt; 1 x 400g can cannellini beans, drained and rinsed; 2 large ears of corn, shucked; 300g short pasta, such as casarecce; 1 shallot, very finely chopped; 2 ½ tablespoons white wine vinegar; 100g crumbly goats cheese or feta; A handful of fresh basil leaves, chopped

Ingredients

(Servings: 4–6)

650g cherry tomatoes, sliced in half

4 cloves garlic, skin on

⅓ cup + 2 tablespoons extra virgin olive oil

Flaky sea salt

1 x 400g can cannellini beans, drained and rinsed

2 large ears of corn, shucked

300g short pasta, such as casarecce

1 shallot, very finely chopped

2 ½ tablespoons white wine vinegar

100g crumbly goats cheese or feta

A handful of fresh basil leaves, chopped

Pasta salad with roasted cherry tomato, beans and corn

Ingredients

Steps

Nutrition Facts

Comments

Pasta salad with roasted cherry tomato, beans and corn

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts