It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I really wanted two things for this week's recipe. 1) A cold pasta salad that I could take to my softball game and B) Something with fresh corn in it! Another excuse to use my BBQ! I found this great recipe on Oh My Veggies, made a few adjustments, and boom!: A bright summer salad recipe that kept me fuelled on the go!
Make Your Meal Even Healthier Tip:
Go for brown rice pasta to make this dish it's healthiest. I picked up some organic noodles, that also happen to be gluten free. Peppers and corn are in season right now and you can find them easily at your local farmers market - click here to see the ones in Vancouver.
Click through for recipe!...
Serves 2-6 (depends if it's a side, a snack or a whole salad!)
INGREDIENTS:
- 10 oz organic brown rice pasta
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 2 medium ears corn, kernels removed (*See cooking instructions for BBQ)
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- salt & pepper to taste
Read more at http://ohmyveggies.com/bell-pepper-and-corn-pasta-salad/#wFwEfEluq4ICzCty.99
INSTRUCTIONS:
*To Cook The Corn on The BBQ:
Peel back the outer layers, without removing completely and discard silk hairs. Close back up and soak in a pot of cold water for 10 minutes.
Heat up the grill. Place cobs on grill and turn every 5 minutes for approx 20 mins, until you can pierce the cob with a knife easily. Cool and cut kernels off with a sharp knife.
Cook pasta according to package directions. Drain and run cold water over the pasta to stop cooking.
Add olive oil to a frying pan over medium heat. Add red onion and stir, cooking for approx 2 minutes. Add the garlic and cook for another 30 seconds.
Add red pepper, orange pepper, and corn and stir. Cook for 4-5 minutes.
Remove from heat and add to large bowl. Add pasta to the bowl and stir to combine.
In a separate bowl combine dressing ingredients and whisk together until combined and thick.
Pour on to salad and incorporate until everything is coated.
Chill in fridge until ready to eat! Enjoy!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos by: Christine McAvoy
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