Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

Step 1

Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a cup of cooking water. Drain and return to pot. Set aside.

Step 2

Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit.

Step 3

To make the pesto, combine the herbs, jalapeño, lemon, garlic and salt in a food processor. Pour in the pepitas. Pulse a few times and then run the machine while drizzling in the olive oil until the mixture is well blended, scraping down the bowl as necessary.

Step 4

Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite need all of it). Add a small splash of pasta cooking water and toss well. Transfer the pasta to a large serving bowl and add the drained black beans, sliced cherry tomatoes, fresh corn and feta or avocado. Stir until combined. This salad tastes best after it’s had a chance to marinate for about 30 minutes, but you can serve it right away if need be.