A vibrant pasta combining sweet corn, cherry tomatoes, fresh basil, and a tangy vinaigrette.
# Ingredients:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 2 cups fresh corn kernels (from about 3 ears) or frozen, thawed
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - ½ cup diced cucumber
06 - ¼ cup fresh basil leaves, torn
→ Cheese (optional)
07 - ½ cup crumbled feta cheese
→ Dressing
08 - ¼ cup extra virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 clove garlic, minced
11 - 1 tsp Dijon mustard
12 - ½ tsp sea salt
13 - ¼ tsp black pepper
# Instructions:
01 - Bring a large pot of salted water to a boil. Cook short pasta until al dente according to package instructions. Drain and rinse under cold water until cooled.
02 - If using fresh corn, steam or boil kernels for 2–3 minutes until tender. Drain and allow to cool.
03 - In a large bowl, mix cooled pasta, corn kernels, cherry tomatoes, red onion, cucumber, basil, and feta cheese if desired.
04 - Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until emulsified.
05 - Pour dressing over salad mixture and toss gently to coat evenly.
06 - Adjust seasoning to taste. Serve chilled or at room temperature.
