Wild Arugula, Sweet Corn & Pasta Salad

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.

Comments

[Maggie]

Great looking salad! Is there a sauce on the pasta as well?

I'm trying desperately not to think of the coming frost. I rarely eat corn the rest of the year.

[robusta barista]

Yummy! I think I'll use this recipe for my daughter's 18th.

[Travelingmom]

IT AIN'T OVER TIL IT'S OVER! I just bought home-grown red leaf lettuce at my local farmer's market today. And I love fall greens. The problem with those is cooking them. Any ideas for a mom with time to cook but no time to study cookbooks?