Summer Pasta Salad (6 servings)

Prep Time: 1 mins Cook Time: 5 mins

egg free

nut free


  • 16 ounces pasta (fusilli, macaroni or other small pasta shape)
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 ears of corn, yellow or white
  • 1 pound asparagus, stems removed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon olive oil
  • 1/4 cup parmesan cheese
  • fresh herbs such as basil or chives if desired


1. Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions.

2. Place the corn and asparagus in a steamer pot of boiling water and cook for 3-4 minutes.

3. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.

4. Throughly combine all the ingredients in a bowl and season with more salt, pepper or fresh herbs if desired.