Ultimate Summer Pasta Salad (with Grilled Corn) – Creamy & Flavorful

Welcome back to another episode of Be Sure to Cook. Today we're going to be making a different thing. We're going to be making a pasta salad. A pasta salad be sure's way. So stay tuned and let's do this. Okay I got some corn here that I'm shooking and I'm going this is fresh corn and I take it I'm putting it in my sink and I'm going to pull back making sure I pull back all get all all the stuff off getting all this husk off here. Okay I've got my roasting pan. I have dried my corn. I'm only going to need two for this because it's just going to be into a salad. Okay I got about 12 ounces of rotini pasta shell. Okay you see my other new electric carry away stove. I love these. Okay so I've got my water on. I'm gonna add some olive oil. A lot of people add salt but salt is salt and if you have high blood pressure or people who have high blood pressure you want to lay off the salt. Use salt so the pasta won't be able to stick but I've come to find out if you use good old olive oil it's not gonna stick. Okay I'm cutting up a little onion here and I'm cutting up a little purple onion here but I'm doing it really thin. All right I have already started cutting the two little corns. I've already cut the first one. I'm going all the way down. I am trying not to go all the way to the end of this corn first. Why? Because I don't want to go to the core. I just want to cut it all the way to the I am breaking up all the corn because I want each kernel. I'm going to put this in a nice bowl. Put it to the side. Okay my water has came up to a nice full boil and we're going to drop those pasta shells right in there. Okay I rinsed and dried this tomato and I'm going to cut it. This is a roman tomato. I like these as a better to cook with to me if I like them and only reason why I like them because it seems like they hold up better. They don't get as mushy because these are kind of firm. You want to get a little firm one and I want to cut it until I see little squares. Okay my pasta is done and I'm going to pour it into and I am going to make my rinse off my pasta in cold water because I want the best because this is a salad so I got to make sure that this pasta starts to cool down. Okay I got some real you know I'm going to shred some parmesan reggiano cheese. I got my plates back guys. Oh a little plastic. We don't want plastic but let me get a paper towel. Okay so I've got a shredder here and it's a micro shredder because it shreds little bitty tiny. So it's like like a hint of cheese. So you don't get no big gunky fat cheese in there. If you like big gunky fat cheese yeah put it in. You know this is your dish the way you want to make it. All right I got these green onions that I have cut and cleaned. I haven't cut anything. I'm cutting it. I mean that I've cleaned and washed dried and they are ready to cut and I'm slicing this. Once again you can slice your green onions the way you want to it goes in your salad. I want a hint of that onion taste where I say oh is that a green onion. Oh that was so good. Okay now I'm getting ready to make my mix. I'm using a half teaspoon of balsamic vinegar, two tablespoons of Italian dressing. Guys look at my little mixer and I'm going to mix it up really really well. Okay one fourth teaspoon of garlic powder and then all the seasonings. Mrs. Dash. You want to shake a little Mrs. Dash in there. If you want to measure it out measure about another one fourth teaspoon. You want to mix that up. Okay now I'm going to add a cup of mayonnaise. Mix up very very very well inside of all this. This is going to give a great seasoning to this. I'm so sorry we were having issues with our mic so we had to turn it over to this sound here. So I'm sorry and I apologize if I did not sound clear. Sorry about that. Now getting back to our show we're going to put in a little paprika. About one fourth teaspoon of paprika. This is just a shake because you're going to add some more paprika at the end. Okay you remember the the grated cheese. We're going to add a little bit of that in there. Half of that. So we're going to add a little bit of that in there and mix that up really really good. If you don't have shredded parmesan you can also use grated parmesan or you can use both half and half and that's good. That's what we're going to do today. Half and half. But if you don't I'm only doing this because I want to tell you all if you don't have fresh that's okay. You can use the one in the store that's already grated in in there for you and the more you use it won't hurt. As long as you don't use a big ton of it. Just put like a little sprinkle in there. I've got a triple cheddar cheese and it's shredded cheese or you can get just cheddar if you want and you can get any type of cheddar. Mild cheddar. Extra sharp cheddar. It is up to you. I only put a little bit in and I say this little is probably about maybe maybe a half of a cup to give you know to have it in there and you can see all that beautiful cheese in there. So these are all the cheeses. Now we're going to get to the good stuff. Okay I have those onions. I'm adding some chopped red onions that I'm mixing in there and getting that all in there. Okay I had my noodles in a refrigerator and they're nice and cold. You can tell my bowl is cold. I'm just flopping these around. I'm going to add these noodles into another bowl here and they're nice and cold. Okay I've got my tomatoes that I'm going to add in there and I'm adding all there. Make sure you try to get no water inside here and I'm just going to flop these around here. These are those green onions. I'm going to do half of those right now. I only did like two just two strains of green onions. Okay remember that wonderful roasted corn. I'm just going to start adding all that corn in there. It's only two corns and I roasted those and it's sweet. It's a really sweet corn. I'm just going to toss all that together. Okay I got me some roasted bell peppers. This is some Chino's roasted bell peppers. I'm going to take some of these out and oh these are so sweet and delicious and I'm going to chop these up. I'm slicing these in little blocks. Okay all those red bell peppers. Roasted bell peppers. This makes your dish so delicious. Okay I'm just going to toss all this together. This is a unusual salad. You know it is. That cheese has got to stand on top so I'm putting a little bit more cheese in there because I want to see that cheese in there. It has to be seen. It makes the salad not even worth having. So add some more of that cheese in there. Okay to get that sweet taste you want to add a little bit of sugar. So you want to add some sugar and maybe a teaspoon or even a tablespoon if you're making a big one and make sure you got that a little sweet taste in it. Without it it might not taste good but it'll be bland. If you don't want it don't add it at all. Don't forget if you're doing this add a little if you don't want it you're going to add a little of dry mustard. This is your pasta salad and this is the mix. So we're going to add a little of the mix in here. Then you want to mix it all up with all of the rest of your pasta and add a little bit at a time because you want to know how much mix you want in your pasta. If you just want to get all your pastas mixed up then add a little bit at a time. I like to overdo it. My son don't but I like to make sure this is wet because don't forget guys when this gets refrigerated it's going to come out dry if you don't put enough mix in there. Okay then I'm going to add because it's going to soak up this. So you might need depends on how much you're making you might need to make you know make another batch of this mix and get it really soupy because once it goes into the refrigerator and sits overnight getting cold it's going to soak up all this and you're going to be like oh my god this is so dry because this is going to take it all away. I'm telling you I've made this so many times for my family. This is a dish that I created. This is my dish and it takes it takes a lot of the mixture. All right I'm going to plate this up. This is a great pasta salad. I call it roasted corn pasta salad. This is a new different idea that I did my family and I thought I would share this recipe with everyone else. It's a great dish to go on picnics, go to a party, whatever you want to do. Okay this is Bichir's way of a pasta salad. This is what I call my roasted corn pasta salad. I hope you all enjoy this dish. I hope you come back and see me again so we can make plenty more dishes. Please like share and subscribe to my youtube channel because guess what I didn't do this alone. You and me we did this together. We made this dish together. So please come back next time so we can make plenty more dishes. Hey I want to see you here again. See you next time. Bye.