6 to 8 servings, as a side
For the pasta:
10 ounces fusilli pasta (or shape of choice)
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
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 cup pine nuts
For the dressing:
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon pure maple syrup
Salt and red pepper flakes, to taste
For the pasta:Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain, rinse well with cold water and add to a large bowl.
Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in both peppers and the corn. Continue to cook for about 3 to 5 minutes, until the peppers are crisp tender. Remove from the heat and add to the bowl with the pasta, along with the basil, parsley and pine nuts. Toss to combine.
For the dressing:In a small bowl, whisk together all the ingredients for the dressing. Pour into the bowl with the pasta and toss to combine. Season with additional salt and red pepper flakes as needed. Serve immediately or chill in the refrigerator for several hours to allow the flavors to meld.
Recipe Adopted from OhMyVeggies.com