John Myers
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Pasta Salad with Pumpkin, Roasted Corn and Caramelized Peppers
The perfect pasta salad with pumpkin, roasted corn and caramelized peppers recipe with a picture and simple step-by-step instructions.
salad
- 250 g Fusilli
- 1 Red peppers
- 1 Green peppers
- 200 g Hokkaido pumpkin meat
- 2 tablespoon Pumpkin seeds
- 200 g Canned sweet corn
- 2 Onions
- 200 g Sheep cheese Bulgarian
- 1 tablespoon Pomegranate cider vinegar
- 1 Tablespoon (level) Cane sugar
- 30 g Arugula
For the dressing
- 3 tablespoon Pomegranate cider vinegar
- 4 tablespoon Macadamia oil
- 0,5 Clementine
- 1 tablespoon Tomato paste concentrated three times
- Salt
- Black pepper from the mill
- 2 teaspoon Hot paprika powder
- Cook the pasta al dente. Roast the pumpkin seeds in the pan and chop them in the food processor. Roast the corn in the pan. Dice the pumpkin and fry. Wash the peppers and cut into bite-sized pieces. Add a tablespoon of cane sugar and a tablespoon of pomegranate cider vinegar to the hot pan. Let the mixture caramelize. Now add the peppers and caramelize them briefly – they should still be firm to the bite. Let all the ingredients cool down.
- Mix the ingredients together and add the chopped onions. Wash the rocket, shake dry, cut into small pieces and add to the salad. Dice the sheep’s cheese and add it to the salad as well.
dressing
- Mix the tomato paste, pomegranate cider vinegar, macadamia oil with the juice of half a clemenine and season with salt, pepper and paprika powder. Add the dressing to the salad.
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