Ingredients
- 1 16oz box of your favorite pasta (rigatoni, elbow, shells, they all work)
- 2 cups grape tomatoes, cut in half
- 3 ears of corn, kernels removed from cob
- ½ red onion, finely chopped
- 1 cup part-skim ricotta cheese
- ½ cup shredded Parmesan cheese
- 3 tbsp fresh chopped basil
- 4 tbsp olive oil, separated
- 3 garlic cloves, minced
- 2 tsp salt
- 1 tsp pepper
- 4 cups baby spinach or arugula
Directions
- Cook the pasta according to directions on the package. Drain and rinse with cold water, letting rest in strainer while the rest of the salad is prepared.
- While the pasta is cooking, in a medium sauté pan over medium heat, add 2 tbsp olive oil and the corn kernels. Cook until corn begins to caramelize, about 8-10 minutes. Once done, remove from heat and set aside.
- In the large mixing bowl, combine the tomatoes, corn, red onion, ricotta and Parmesan cheeses, basil, remaining 2 tbsp of olive oil, garlic, salt, and pepper. Lightly mix together.
- Add pasta to the large mixing bowl, stirring all the ingredients. If adding shredded chicken, add now.
- Add arugula or spinach and gently toss the salad, mixing it all together. Serve immediately.
Notes: If you know you will not eat the entire salad at one time, divide the mixture in half prior to adding the arugula or spinach, placing half in the refrigerator. When ready to eat, then add the remaining greens to complete the salad. We only recommend storing for up to 3 days.