Name: Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 cups
Ingredients: 1/2 pound whole grain bow-tie pasta or rotini or penne; 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans; 1 pint cherry tomatoes (10 ounces), sliced into thin rounds; 1 ear fresh corn, shucked (about 1/2 cup fresh corn kernels); 1/2 to 3/4 cup crumbled feta or diced avocado; 1 cup lightly packed fresh parsley; 1 cup lightly packed fresh cilantro or basil; 1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional; 1 medium lemon, juiced; 1 medium garlic clove, roughly chopped; 1/2 teaspoon salt; 1/2 cup pepitas (green pumpkin seeds) or slivered almonds; 1/2 cup olive oil; Freshly ground black pepper, to taste