There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? How about Corn and Tomato Pasta Salad.
There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? Here is one suggestion we have for you.
Fresh Corn and Tomato Pasta Salad
- 1 1/2 cups dried pasta (fusilli, bow ties, or spirals look nice)
- 2 fresh ears of cooked corn-on-the-cob (boiled, steamed or grilled)
- 1 cup cooked chicken shredded (optional)
- 1 large tomato, seeded and chopped
- 1/4 cup olive oil
- 3 Tablespoons white or cider vinegar
- 2 -3 Tablespoons basil pesto (to taste)
- 1 Tablespoon water
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2-3 Tablespoons finely shredded Parmesan cheese
- Snipped fresh basil
Cook and drain the pasta according to package directions. Rinse the pasta with cold water to stop cooking, and drain well again. Shear off the corn kernels with a sharp knife over a large bowl. Add the pasta, corn, chicken, and tomato.
Combine the olive oil, vinegar, pesto, water, salt and pepper. Cover and shake well.
Pour dressing over pasta mixture; toss gently to coat.
Chill, covered, for at least 2 hours or up to 24 hours.
Sprinkle with Parmesan cheese and basil before serving.
Want more corn recipes? Find our collection on Summer Time Means CORN!