Getting to be BBQ season here in the Northeast and it is the Fourth of July coming up so I thought that I would share one of my “Go To” side dishes. This pasta salad has to be one of the fastest ever to put together and is very neutral — no exotic flavors this time. I went for a little picnic out on one of the islands in Boston Harbor and snacked on this salad on the rocks.
1 pound rotini-style pasta, cooked al dente*
1 small can corn, drained
1 small red onion, finely minced
1/4 cup red bell pepper, finely chopped
1/4 cup dill pickles or gherkins, chopped
1/4 cup fresh or frozen-and-thawed peas
6 tablespoons mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon mustard
1/2 teaspoon herbs de Provence
1/2 teaspoon paprika
salt and pepper to taste
In a medium work bowl, combine cooked pasta, corn, red onion, bell pepper, pickles and peas, and toss together. In another small bowl, combine remaining ingredients for the sauce. Add the two together and gently stir. Let sit for a minimum of one hour at room temperature before serving to let the ingredients meld together.