I'm going to be sad when summer is done. There will be no more salads piled high with fresh greens and assorted wonderful vegetables, the crisp sweet corn, vine ripened tomatoes, crunchy carrots, beautiful beets!
This salad, another lovely layered one, is so easy to make and so delicious. I made a meal of it with some Pugliese artisanal bread from Sullivan's Bakery and a glass of pinot noir.
Wild Arugula, Sweet Corn & Pasta Salad
2 cups of wild arugula
1/2 cup shredded carrots
1 1/2 cups cooked pasta, mixed with 1/4 cup pesto
2 ears of sweet corn, grilled & planked
red pepper cored, thinly sliced
4 oz of goat cheese, medallions or chunked
1/4 cup extra virgin oil
of one lemon
and pepper to taste
ingredients: arugula, carrots, pasta, sweet corn, red pepper, and goat cheese. Drizzle olive oil and lemon juice over the salad, season to taste. Plate and serve.