Organic Emily

Spaghetti with Sweet Corn Basil Relish

Spaghetti with Sweet Corn Basil Relish


I modified this recipe and made it my own by adding a bit more sweetness to the dressing and basil from the garden!  It’s perfect for summer, not to heavy, but filling for a vegetarian main dish!

1 package of whole wheat spaghetti, cooked

4 fresh organic corn ears, husked with kernels removed (sliced off ear)

1 can mixed beans, drained and rinsed

1 small cucumber, diced

1 small onion, finely chopped

2 stalks celery, finely chopped

1 large sweet red bell pepper, chopped

1/2 cup fresh chopped basil

1/3 cup apple cider vinegar

1/3 cup olive oil

2 tablespoons organic sugar, agave or honey

1/2 teaspoon sea salt

1/2 teaspoon dry mustard or 1 teaspoon fresh Dijon mustard

1/2 teaspoon celery seeds

Mix corn, cucumber, onion, celery, pepper and basil in a large bowl.  In a small bowl whisk together apple cider vinegar, olive oil, sugar, salt, mustard and celery seeds.  Add the pasta to the bowl and drizzle dressing.  Toss until lightly covered and serve or refrigerate for up to a day.



Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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