2cupsblanched or lightly steamed green and yellow beans, cut in 1 to 2 inch pieces
2cupscherry tomatoes, sliced in half, or quarters
2ears steamed corn, kernels removed
1/4small red onion, slivered
1/4cuptoasted pine nuts (instructions in the notes below)
baby lettuce leaves, optional
Whisk together the dressing ingredients, taste to adjust anything you like, and set aside.
Meanwhile, cook the pasta in plenty of salted boiling water just until al dente. Drain and immediately dress with about half of the dressing. Put the pasta in a large shallow serving bowl.
In a separate bowl toss the beans, tomatoes, corn kernels, and onions with the other half of the dressing. Do this while the pasta is cooking.
Spoon the salad over the pasta, and garnish with pine nuts and basil leaves. Serve immediately.
I laid down a bed of baby lettuce underneath the spaghetti just to add to the 'salad' vibe.
Be sure your beans and corn are just lightly steamed, you don't want them to be raw.
As written the recipe is vegan, but feel free to add some shaved or grated Parmesan on top, or some crumbled feta if you like.
To toast pine nuts, put them in a skillet over medium heat and stir almost constantly until they turn golden, this will happen fairly quickly. I like to use a little olive oil in the pan, which will make the process happen even faster.