“This salad is a celebration of summer so all ingredients should be fresh. Serve it at room temperature or cold. For a different take on the recipe substitute the last three ingredients with fresh parsley, lemon juice and ricotta salata.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a pot filled with way too much water and way too much salt to boil; add pasta and cook until al dente; drain, rinse with cold water and drain again; set aside.
  2. Add oil to a skillet and warm over medium heat; add leeks and cook until translucent, 1 to 1 1/2 minutes; add corn, salt and pepper to taste and red pepper flakes; cook 3 to 4 minutes until corn is heated through; remove from heat and cool.
  3. In a large bowl, toss all ingredients to combine; adjust seasoning.

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