Ingredients 4 Number of Servings
½ cup sun dried tomatoes, sliced
2 fresh sweet corn, cut off the cob
1 cup feta, crumbled
2 cups baby spinach
1 cup zucchini, diced
½ cup fresh parsley
2 tbsp olive oil
½ tsp salt
¼ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
2 tsp black pepper
1 tsp salt
Cook Barilla Ditali pasta according to package directions; drain and set aside and allow to cool.
Heat olive oil in a skillet or pan at medium to high heat; add the corn and salt. Cook until slightly charred, roughly 4-5 minutes.
- Place salad dressing ingredients into a jar and shake or whisk until mixed.
Plate the salad starting with the baby spinach, top with cooked Barilla Ditali pasta, corn, sundried tomatoes, zucchini, feta cheese and parsley.
- Finish with a drizzle of salad dressing