“Everything” Pasta Salad is just as its name describes! It combines a bit of everything: chunky pasta, cranberries, apples, gorgonzola cheese, fresh corn and balsamic vinegar. Perfect to take as a side dish to a family party or barbecue.

Ingredients: *Yield: 6-8 servings as a side dish


  • 6 oz. chunky pasta
  • 2 cobs of corn (or 1 1/2 cups frozen corn)
  • 2 apples
  • 2 oranges
  • 1 cup dried cranberries
  • 1/2 cup pine nuts
  • 1/2 cup red onion
  • 1/4 cup fresh parsley
  • 3 oz. gorgonzola cheese


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • 1 clove garlic
  • Salt and pepper



  1. Cook pasta until al dente. Set aside.
  2. Cut corn off cobs (Cook first, if desired.)
  3. Cut apple sand oranges into bite-sized chunks.
  4. Toast pine nuts over low heat on stove until golden brown. Cool.
  5. Mince red onion and parsley. Break up gorgonzola.
  6. Place all ingredients in large bowl and toss with dressing to taste.


  1. Combine all ingredients in jar and shake until blended.


  • When corn is in season, we like to use it straight off the cob! If you’d prefer, you can cook it before adding to the salad.
  • Add a protein like chicken or steak for a main-dish salad.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.