SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
5-INGREDIENT PESTO PASTA SALAD
This quick and easy pesto pasta salad is always a crowd-favorite!
Provided by Ali
Time 15m
Number Of Ingredients 5
Steps:
- Cook pasta in a large stockpot of generously-salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
- In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.
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