Summer Succotash Pasta Salad Recipes

SUCCOTASH SALAD

Steps:

• Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
• In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

SUMMER SUCCOTASH PASTA SALAD

Steps:

• 1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
• 2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
• 3. Pour the dressing over the pasta and toss to combine.

GRILLED SOUTHERN SUCCOTASH PASTA SALAD

Steps:

• Prepare a grill for medium-high heat.
• Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
• Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
• In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
• Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.

SUMMER-ISH SUCCOTASH SALAD

Steps:

• Combine veggies and dress with vinegar and oil, salt and pepper.

SUMMER SUCCOTASH

Steps:

• Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

SUMMER SUCCOTASH

Steps:

• Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
• Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
• Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
• Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

SUCCOTASH PASTA

Steps:

• Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
• Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
• Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.