Juicy tomatoes, sweet corn, and pasta tossed with basil and a punchy vinaigrette for refreshing summer flavor.
# Components:
→ Pasta
01 - 8 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 2 cups fresh corn kernels (from about 3 ears of corn) 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 clove garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water until fully cooled.
02 - If using fresh corn, steam or boil the kernels for 2 to 3 minutes until just tender. Drain and allow to cool.
03 - In a large mixing bowl, add cooled pasta, corn, cherry tomatoes, red onion, cucumber, and torn basil leaves. Add feta cheese if using.
04 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until fully emulsified.
05 - Pour the vinaigrette over the salad. Toss gently to coat all ingredients evenly.
06 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.
