Here we are, smack dab in the middle of June, and I’m looking out at gray skies. Why?! I don’t know about you, but dreary weather slows me down and sunshine motivates me to skip right along. At least I have a bowl full of summertime goodness in the fridge to tide me over for a while.
This salad concept came to me when I found an ear of corn in my vegetable drawer, a remnant of my cowboy caviar recipe. I whipped up a bold pesto made with fresh cilantro and parsley, toasted pepitas and a jalapeño, which adds extra freshness and a bit of kick.
Then I tossed in some sliced tomatoes, raw corn and black beans. Pasta salad for days! You can easily change up the flavors, and I’ve typed up some suggestions below.
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