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Chef Jim makes incredibly delicious food and he makes it look easy, mainly because it is. This pasta salad only requires you cook the pasta the rest of the ingredients are chopped and dumped into the mixing bowl. Beautiful flavors and colors are combined in this salad. Try this salad for yourself, you will add it to your week night menu!!
1lbwholewheat or whatever macaroni/pasta you like, cooked and cooled
2tbspolive oil
3cupsfrozen corn, thawed
1tspgarlic powder
1tspchili powder
1red onion, chopped
1-2jalapeno peppers, sliced take out the seeds for less heat
1cupcherry tomatoes, diced
1cupcilantro, chopped
1/2cupcojita cheese, can use vegan cheese to make it a vegan meal
Dressing
1/3cupcashews soaked in hot water for 10 minutes
1lemon, juiced
1/2tsp salt
3-4cloves garlic, minced or pressed
1/2cupwater, add slowly
Instructions
First, cook the pasta according to package instructions. Depending on the type that you use, cooking time may vary. Drain your pasta and allow it to fully cool down. A helpful trick to stop the pasta from sticking together is to drizzle it with a small amount of oil. Heat the olive oil in a pan over medium heat. Add the corn kernels and toss. Next, add garlic powder, and chili powder. Roast everything in the pan for 5 to 8 minutes, stirring constantly until slightly charred.DRESSING:Combine the dressing ingredients in a vitamix or blender. Add macaroni to a mixing bowl, along with cooked corn, red onion, jalapeño, cilantro, and cheese.Pour the dressing over the top, and toss. Store in the fridge for up to 3 days, or enjoy immediately.HAPPY EATING!!
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