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Roast capsicum, Pumpkin and Corn Salad




Source of Recipe


Take5






Recipe Introduction


serves 4-6 as side dish. This is great with barbecues or as a light meal. It is a vegetarian recipe.





List of Ingredients



• 500g pumpkin, peeled and cut into 2cm pieces
  
• 3 tbs olive oil
  
• 1 garlic clove, crushed
  
• 2 corn cobs, husks removed
  
• 250g short pasta of your choice (eg spirals or bowties)
  
• 100g semi-dried tomatoes, cut into thin strips
  
• 30g baby spinach leaves
  
• 1/2 cup fresh basil leaves
  
• 1 tbs grated parmesan cheese
  
• 1 tbs lemon juice
  






Instructions



1. Toss pumpkin with 1tbs oil and the garlic. Spread over an oven tray and bake 180C for 25-30 minutes until pumpkin tender.
   
2. Cook corncobs in a pan of boiling water for 5-10 minutes, drain and cool. Cut kernels from cobs.
   
3. Cook pasta until al dente, drain. Rinse under cold water and drain again.
   
4. Combine pasta, pumkin, corn, semi-dried tomatoes and baby spinach in a large bowl.
   
5. Process basil leaves, parmesan, remaining oil and lemon in a blender of food processor until smooth. Add dressing to salad and toss well
   






Final Comments


I suspect you could use cold boiled potatoes instead of the pasta, maybe with a tsp or so of pesto.

Can be prepared several hours ahead. Keep covered in refrigerator