Chilled pasta with sweet corn, tomatoes, basil, and tangy vinaigrette—perfect for warm-weather gatherings.
# Ingredient List:
→ Pasta
01 - 8 ounces short-cut pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 2 cups fresh corn kernels or thawed frozen corn
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh basil leaves, torn
→ Cheese (optional)
07 - 1/2 cup feta cheese, crumbled
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 garlic clove, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions, typically 8–10 minutes. Drain and rinse with cold water until completely cooled.
02 - If using fresh corn, boil or steam kernels for 2 to 3 minutes until tender, then drain and set aside to cool.
03 - In a large mixing bowl, place cooled pasta, corn, cherry tomatoes, red onion, cucumber, and torn basil leaves. If included, add crumbled feta cheese.
04 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until the mixture is emulsified.
05 - Pour the vinaigrette over the salad contents and gently toss until all ingredients are evenly coated.
06 - Taste and adjust seasoning if necessary. Serve the salad chilled or at room temperature as desired.
