Confetti Corn Pasta Bowl

4 c. (12 oz.) dried whole wheat rotini or penne
1-1/2 c. frozen shelled edamame
1 medium zucchini or yellow summer squash, trimmed and diced
2 c. halved red and/or yellow grape tomatoes
1-1/2 c. coarsely chopped orange sweet pepper
1/4 c. chopped fresh basil and/or Italian parsley
5 ears sweet corn, cooked, divided
1 small clove garlic
1/2 c. water
3 T. lemon juice
2 t. Dijon mustard
Sea salt and freshly ground pepper to taste

Cook pasta per package directions, adding edamame during the last 2 minutes. Drain and rinse with cold water until cooled. Drain again.

In a blender, combine corn from 2 ears of corn, garlic, and water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and salt and pepper to taste. Set aside.

In a large bowl, combine pasta mixture, zucchini or squash, tomatoes, sweet pepper, and basil. Add half of the corn dressing; toss to coat. Cut remaining corn from cobs and sprinkle atop pasta mixture. Pass remaining dressing.

Makes 15 cups.

Adapted from Forks Over Knives, Summer 2019, p. 49.