Corn, Basil, Tomato & Pine Nut Pasta Salad

Corn, Basil, Tomato & Pine Nut Pasta Salad

David Venable

Prep Time: 20 Minutes

Serves: 8–10

Ingredients

  • 1/3 cup sundried tomatoes
  • 1 medium garlic clove
  • 1/2 tsp dried oregano
  • 1/2 cup white balsamic vinegar
  • 3/4 cup olive oil
  • 3 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb farfalle pasta, cooked according to package and cooled completely
  • 3 ears corn; grilled or roasted, kernels cut off the cob
  • 1 cup grated parmesan cheese
  • 2 cup halved mixed color cherry tomatoes
  • 8 oz Ciliegine mozzarella balls, cut in half
  • 1/2 cup pine nuts, lightly toasted
  • 1 cup fresh basil leaves

Preparation

In the bowl of a food processor, add the sundried tomatoes, garlic, oregano, vinegar, olive oil, honey, salt, and pepper. Puree until combined. Set aside.

In a large mixing bowl, add the pasta, corn kernels, parmesan, tomatoes, and mozzarella balls. Pour the vinaigrette over the pasta mixture and gently toss to combine.

Sprinkle the toasted pine nuts over the pasta salad.

Gently tear the basil leaves to garnish. Serve immediately.

Cook's Notes

For extra protein, add grilled chicken or grilled shrimp.

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