This pasta salad recipe features sumptuous summer flavors and ruffled pasta dressed with Girard’s® Champagne Dressing. It’s delicious and elegant — and perfect for any occasion!
Bring large pot of salted water to boil. Add corn to water, boil for 2 minutes, then carefully remove corn from pot, drain and cool.
Add snap peas to water and cook for 3 minutes. Remove peas from water with a large slotted spoon, drain and rinse under cold water.
Bring water back to a boil, add pasta and cook until al dente, approximately 9 to 10 minutes. Drain pasta and rinse under cool water. Place in a bowl large enough to hold all ingredients.
Meanwhile, heat a grill pan until hot. Brush with 1 tablespoon olive oil and grill corn until grill marks appear, turning corn to char on all sides. Remove from heat. When cool enough to handle, cut corn from cobs and set aside.
Add snap peas, corn, remaining olive oil, jalapeno and Girard’s Champagne Dressing to pasta and toss to combine. Garnish with green onions. Serve at room temperature or refrigerate until ready to serve.
