Summer Pasta Salad with Fresh Corn, Tomato and Basil
A fresh, seasonal recipe for a summer pasta salad with fresh corn, tomato and basil. Assembled in less than 30 minutes, and totally portable, this is a great salad to take to your next BBQ or trip to the beach.
For the Pasta salad:
250gpenne pasta(or other short pasta)
1tablespoonextra-virgin olive oil
1 1/2cupsfresh corn kernels,cut from 2 ears or frozen, thawed
1sweet red pepper,diced
400gcherry tomatoes,halves or quartered
1small red onion,diced
30gpine nuts,lightly toasted
sea salt and freshly ground pepper,to taste
handful fresh basil,to garnish
For the Dressing:
4tablespoonsfinely chopped fresh basil
pinchof cayenne pepper
2large garlic clovesminced
Bring a medium pot of salted water to a boil, and cook pasta according to package instructions. Drain the pasta and rinse with cold water. Set aside.
In a small bowl, whisk together the dressing ingredients.
While the pasta is cooking toast the pine nuts. For the corn, heat 1 tablespoon olive oil in heavy-bottomed large skillet over medium heat. Add the corn kernels and sauté for 3 minutes.
Transfer the corn to a large serving bowl. Add the red pepper, halved cherry tomatoes, and red onion, pour over the dressing and toss to combine. Season with salt and pepper. Add the pine nuts and toss again. Garnish with fresh basil leaves, serve and enjoy!
Add freshly grated Parmesan cheese or add chopped fresh mozzarella to the salad for an extra flavor boost.