Corn Roast Salad with Sundried Tomato Dressing

Sweet and chewy roasted corn kernels is the star of this pasta salad.

Ingredients:

• 200 g cooked short pasta  (catavappi, penne or fusilli), about 2 cups
• 1/2 cup vegetable broth 
• 1 large red bell pepper, diced 
• 2 cups frozen corn kernels (or canned)

    For the dressing:

• 1/2 cup sundried tomatoes (purchased in jar with seasoned oil)
• 2 tbsp of the seasoned oil from the jar 
• 2 garlic cloves 
  1/4 cup dill pickle juice 
• 1 tsp sugar 
• 1 tsp dried oregano 
• 1 tsp Dijon mustard 
• 2 tbsp extra virgin olive oil 
• 1/2 tsp salt
• 1/2 tsp ground black pepper 

Instructions:

1. Rinse the cooked pasta and place in a large serving bowl. Add the vegetable broth and stir.
2. Blend all the dressing ingredients with an immersion blender or in a blender until smooth and set aside.
3. Toss the frozen corn kernels with a little bit of oil to coat and season with salt. Spread them to a single layer on a baking sheet lined with parchment paper. Roast at 400°F for 20 minutes, or until browned, tossing them halfway through.
4. Add the chopped peppers, roasted corn and the dressing to the pasta and stir well to combine.