Brigitte’s Recipe of the Month: Creamy Latin Pasta Salad & Grilled Corn Salad with Arugula

July is a perfect time to try out some fresh salad recipes. Today, I’m sharing two great salad recipes that make great side dishes and are latin-inspired. The first is adapted from Ingrid Hoffmann with my own special twist. Both recipes make about eight servings.

Creamy Latin Pasta Salad

Ingredients
¾ lb spiral pasta
1/2 cup evaporated milk
1/4 cup extra-virgin olive oil
1 cup queso blanco cheese
1/2 cup fresh cilantro leaves
1 lime, juiced
1 garlic clove, minced
½ teaspoon cumin
Salt and freshly ground black pepper
1 cup diced ham
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 cup frozen peas
1 small sweet onion, finely diced
1/2 cup peeled and chopped jicama
1 cup pimento stuffed olives

Directions
Bring a large pot of salted water to a boil and add pasta. Cook until tender. Drain, place in a large bowl and set aside.
Combine the evaporated milk, oil, cheese, garlic, cilantro, cumin, lime juice, and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
To the pasta, add the ham, bell peppers, peas, onions, jicama, and olives. Pour the dressing over the pasta and gently mix it into the salad. Let salad chill for at least 30 minutes.

Grilled Corn Salad with Arugula

Ingredients
6 corn on the cobs, shucked and clean
1 pint cherry tomatoes, halved
4 avocados, peeled and chopped
1 bunch green onions
1/2 cup fresh cilantro leaves, chopped
4 cups arugula
1-2 jalepenos, depending on heat
2 cans garbanzo beans, drained and rinsed

Vinaigrette:
¼ cup lime juice
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
¼ cup chopped cilantro
½ cup olive oil
Salt and pepper

Heat grill pan or outside grill to med-high. Drizzle corn, jalepenos, and green onions with a little olive oil and salt and pepper. Grill vegetables until slightly charred. In large bowl add tomatoes, avocado, beans, and cilantro. Cut the corn off the cob, finely chop the peppers and green onions, and mix into the other ingredients. Add half of the vinaigrette and gently toss the arugula in. Add more vinaigrette, a little at a time, as desired.