Quick Pasta Salad with Melon, Basil & Grilled Corn
I am a big fan of pasta salads for many reasons. Not only do they give me the feeling of „summer at last“, but they are also a type of salad I like because they are fresh, versatile and filling. Pasta salads are also a great way to use up fruit and vegetables that have been left in your fridge for the last few days. You can prepare the most varied pasta salads with the most diverse ingredients, so there's never a dull moment on the barbecue buffet. Win, win, win, if you ask me.
For this pasta salad, we wanted to try a new combination: fruity cantaloupe melon with salty sun-dried tomatoes, fried zucchini slices and sweetcorn. Sweet walnuts and spicy feta round off the whole dish. A basil dressing ensures freshness and can be prepared in just a few minutes. Pro tip: You can use a spoon or a melon baller to form small melon balls. It's really quick and looks really elegant at the end.
Well, what's the next dish? The sausages and liver cheese from GREENFORCE are going on our barbecue plate. We really like stir-fry products anyway, as they keep for a long time, don't take up any space in the fridge and are usually very quick to prepare. They also taste really good. They also have a high protein and fiber content, are gluten- and soy-free and contain no preservatives or flavor enhancers. Woohoo! Especially if you want to have a spontaneous barbecue in the next few months, it's totally worth having a few products at home.
And now, get your salad bowl out!
Quick Pasta Salad with Melon, Basil & Grilled Corn
Ingredients
For the salad:
- 300 g (10.66 oz) short pasta
- 100 g (3.5 oz) sun-dried tomatoes in oil
- 1 red onion
- 150 g (5.33 oz) vegan feta
- 1 cantaloupe melon
- 1 zucchini
- 2 pre-cooked corn cobs
- 100 g (3.5 oz) walnuts
- 2-3 tbsp agave syrup
- salt
- pepper
For the basil dressing:
- 30 g (1 oz) fresh basil
- 100 ml (0.5 cup) neutral vegetable oil
- 0.25 lemon
- agave syrup
- salt
- pepper
To serve:
- vegan meatloaf (e.g., from Greenforce)
- vegan sausages (e.g., from Greenforce)
Instructions
Tip:** Grilled sausages or a slice of vegan Leberkäse go wonderfully with this pasta salad. You can find both at Greenforce. It's best to mix them beforehand (and bake them if necessary) and then just put them on the barbecue at the end.
Cook the pasta in well-salted water according to the packet instructions, then drain and leave to cool.
Cut the dried tomatoes into strips, finely dice the red onion, tear the vegan feta into small pieces and cut the cantaloupe into small pieces (or form small melon balls with a melon baller or teaspoon).
Half the zucchinis lengthways, cut into slices, and cut the corn kernels from the cob (it's not a problem if they don't come off individually but stay together in larger pieces). Heat a pan with some oil and fry the zucchini slices for 3–4 minutes. Now add the sweetcorn and continue to fry until browned.
Roughly chop the walnuts and roast them in a pan without oil. When they are lightly browned and fragrant, add the agave syrup and fry for 3–4 minutes.
Mix or puree the basil leaves with neutral vegetable oil for the basil dressing and then season with lemon juice, agave syrup, salt and pepper. Mix all the ingredients together in a large salad bowl and serve with the basil dressing.
