Short Cuts
Egg Noodles
Soup Cuts
Olive Oil
Long Cuts
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Summer Pesto Pasta Salad

A refreshingly bright, seasonal pasta salad that pairs perfectly with all your summer meals.

By: Megan Mckeehan of @brokegirltable

Servings: 6   |    Prep: 15 mins   |    Cook: 35 mins


For the Pasta
12 oz DaVinci Egg Noodles
1 bunch asparagus
2 tablespoons DaVinci olive oil
1 tablespoon lemon juice, freshly squeezed 3 ears of corn on the cob
4 tablespoons butter, melted
Salt and fresh ground pepper
2-3 cups arugula

For the Pesto
2 cups fresh basil, packed
1⁄2 cup DaVinci olive oil
1⁄4 cup pine nuts
1⁄4 cup grated parmesan cheese
2 cloves garlic
Juice from 1⁄2 of a lemon
1⁄2 teaspoons each salt and pepper (add more to taste if needed)


1. Preheat oven to 400 ​F.
2. Shuck and clean the corn. Brush each ear with half of the melted butter, then sprinkle
with a hearty dose of salt and fresh ground black pepper (adjust the amounts to your taste). Place the corn in a cast iron skillet or a lined baking sheet. Then bake for 15 minutes.
3. Meanwhile, wash, trim, and cut the asparagus into thirds or bite size pieces.. Place on a lined baking sheet and drizzle the 2 tablespoons of olive oil, 1 tabblespoon of fresh squeezed lemon juice, and salt/pepper over the top. Then fold with your hands to ensure each asparagus is evenly coated.
4. Add the asparagus to the oven along with the corn. At this time, flip the corn and brush with the remaining melted butter. Add more salt and pepper if needed. Continue to bake both veggies for about 20 min, until the corn appears golden and the asparagus gets crispy. (When the veggies are done cooking, let them cool completely. Then, slice the corn off of the cob.)
5. While the veggies are cooking, bring a pot of salted water to a boil. Cook pasta according to package instructions. Drain and let the pasta cool.
6. Prep the pesto​: In a food processor, add the basil, olive oil, pine nuts, parmesan cheese, garlic, lemon juice, salt and pepper, and pulse until the ingredients are blended smoothly. This can be made a day or so in advance, too!
7. Put together the pasta salad:​ Rinse the pasta in cool water if it becomes sticky, then add to a large mixing bowl along with the cooled asparagus/corn, arugula, and pesto. Gently fold everything together, adding a drizzle of olive oil if the pasta seems dry. Serve chilled as a side dish or as the main entree (this pasta is also great served warm, just adjust your timing to avoid letting things cool).

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