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The goal of zero waste cooking is to waste less of the food you buy. This means smarter shopping and storage or the food you bring home, and organizing it so that you use what you buy.
You can create easy, everyday meals that make the most of what you have on hand. Recipes can often be used as a guide, and from there you can use up what’s in your refrigerator or pantry.
I often buy a large container of grape tomatoes at Costco. When I have some left, I love making a corn salad or roasting them to toss with pasta. This corn salad is great for a crowd, and keeps in the fridge and is delicious leftover.
Street Corn Pasta Salad
- 2 15-oz cans corn can use reduced sodium
- 3 cups grape tomatoes halved
- 1 5-oz can green chiles
- 1 pound cooked elbow macaroni
- 1 15-oz can black beans drained and rinsed, reduced sodium
- 8 ounces Cojita fresco cheese crumbled (can substitute feta cheese)
- 2 cups plain greek yogurt
- Juice and zest from one small lime
- 1 tsp dijon mustard
- 2 tsp honey
- 2 tsp garlic powder
- 1 tbsp chili powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro or parsley or 2 tbsp dried
Add cooked pasta, corn, tomatoes, chiles, and beans to large bowl and mix.
Mix the dressing ingredients in a small bowl. Stir well then pour over pasta mixture.
Add the crumbled cheese (reserving a quarter cup for garnish) and cilantro (if using). Stir until well combined.
Refrigerate for 2 hours or overnight.
Stir before serving, then garnish with reserved cheese crumbles and optional cilantro.