This is one of those dishes that tastes like summer in a bowl. Fresh tomatoes, fresh corn, fresh basil, and a healthy dose of garlic all make this my new favorite thing to eat.
I like this recipe because it's versatile. Although the recipe is perfect as written, you can use virtually any type of oil, vinegar, herbs, veggies, and pasta shape all to make it your own. It's also ideal as a side dish or a main course for lunch or dinner. I'm planning on using this as a jumping-off point to make lunches to take to work with me this week. I'll let you know how it goes!
Take heed with the red wine vinegar. The flavor can be a bit overpowering if you're not a fan of strong, tangy flavors. If you feel like it may be too much, start with 4 tablespoons and add more if needed.
Pasta Salad with Tomatoes & Corn
Adapted from Bon Appetit
5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese
1. Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend.
2. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl.
3. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.