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.