Succotash-Style Pasta Salad with Roasted Garlic Dressing (Adapted from Brani’s recipe for Charred Corn and Jalapeno Pasta Salad with Cilantro Oil on Bran Appetit!)

Serves 8 to 10

1/4 cup plus 3 tablespoons olive oil, divided

8 cloves garlic

1 (13.25 oz) box Dreamfields rotini pasta

1 ear corn, kernels cut off the cob (about 1 cup corn)

1 medium red bell pepper, minced

1 medium red onion, minced

2 tablespoons lemon juice

3/4 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon pepper

1 (15 oz) can chickpeas, rinsed and drained

4 tablespoons minced fresh parsley

Preheat oven to 425F.  Put the garlic (with peel still on) in foil, drizzle with 1 tablespoon of oil, and wrap securely.  Place the wrapped garlic on a baking sheet and roast until soft, about 40 minutes; cool, then peel.

Cook the pasta to al dente according to the package directions; rinse with cold water and drain.

Heat 2 tablespoons of oil in a medium skillet over medium heat; add the corn and sauté until softened and starting to turn golden, about 5 minutes, stirring occasionally.  Add the bell pepper and onion and sauté 2 minutes more.  Cool.

In a blender or food processor, puree the remaining 1/4 cup olive oil, garlic, lemon juice, salt, sugar, and pepper.  In a large bowl, stir together the garlic dressing, pasta, cooled corn/bell pepper/onion mixture, chickpeas, and parsley.  Chill until serving.