Ingredients
1 lb. orecchiette pasta
¼ c. extra virgin olive oil
2 c. sweet corn kernels, fresh or frozen
2 c. cherry tomatoes, quartered
¼ c. plain Greek yogurt
Salt and black pepper, to taste
2/3 c. fresh cilantro, chopped, divided
Watermelon Mint and Feta Salad:
4 c. watermelon, cubed and seeded
6 fresh mint leaves, minced
1/3 c. Feta cheese, crumbled
3 T. fresh lime juice
2 t. salt
Directions
- Cook pasta according to package directions until “al dente.” Drain and set aside.
- Return pot to stove and add olive oil. Heat over medium-high heat and add sweet corn and cherry tomatoes. Sauté until corn is cooked through, about 3 minutes.
- Return pasta to pan and toss to coat with Greek yogurt. Season with salt and pepper, to taste. Add ½ cup cilantro to pot with pasta and stir to combine.
- Top with remaining cilantro for garnish and serve immediately.
For the Watermelon Mint and Feta Salad, combine watermelon, mint leaves, Feta cheese, fresh lime juice, and salt together in large bowl. Toss lightly before serving.
Makes 6 servings.
