Fresh tomato & pepper pasta salad with lime jalapeño vinaigrette.

I’m starting to think vegetarianism in the summer is really my thing.  I have no stomach for heavier meals and with the thermostat creeping close to 100 degrees ~ this dinner was perfection!


1/4 cup of freshly squeezed lime juice
3 tablespoon of olive oil
2 tsp of ground cumin
Pinch of salt and pepper
1/4 cup of cilantro leaves
1 half jalapeño, chopped
1-2 cups of chopped cherry tomatoes
2 large green, yellow, orange or red peppers – chopped
3 corn on the cob corn kernels, cut from the cob
10 ounces or so of pasta, cooked


Combine the first six ingredients and combine in a blender or with your hand immersion blender.   Adjust the flavors according to your taste.  Season and set aside.

Add your cooked, cooled pasta to a large bowl and add your tomatoes, chopped peppers and corn kernels.  Add the dressing and toss.  Serve at room temperature or chilled.

— Knead to Cook

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