Summer Corn Pasta Salad with Tomatoes and Basil Dressing
This refreshing summer pasta salad combines sweet corn, cherry tomatoes, and fresh basil dressing for a vibrant dish perfect for picnics.
Equipment
- large stock pot
- mini food processor
- Chef's knife
- Cutting board
- microplane grater
- Mixing bowls
- Silicone spatula
Ingredients
- 1 pound bowtie pasta (450 grams), kosher salt for pasta water
- 4 ears fresh corn
- 1 pound cherry tomatoes (450 grams) or grape tomatoes
- 1 cup grated parmesan cheese (100 grams)
- 2 cups fresh basil leaves (60 grams, loosely packed)
- ¾ cup extra virgin olive oil (180 milliliters)
- 2 tablespoons red wine vinegar (30 milliliters)
- 2 garlic cloves
- 1 tablespoon water (15 milliliters)
- ¼ teaspoon kosher salt
Instructions
- Start by boiling a large pot of water, adding kosher salt once it is bubbling vigorously. Toss in the bowtie pasta and let it cook until it is al dente. Keep an eye on it and taste a piece as it approaches the cooking time to ensure it maintains that perfect bite and is not mushy.
- Remove the kernels from the fresh corn ears, allowing them to tumble onto a cutting board. Grill them lightly until bright and slightly sweet, keeping the char to a minimum to retain that fresh taste. Avoid burnt bits as they can ruin the flavor.
- In a mini food processor, blend fresh basil leaves, garlic cloves, red wine vinegar, and water. Drizzle in the olive oil as you pulse the mixture. Aim for a bright green color and a smooth texture, but do not over-process as this may cause the dressing to turn brown.
- In a large bowl, toss the cooled pasta with your grilled corn and halved cherry tomatoes. Then, drizzle the basil dressing over everything. Ensure all ingredients are well coated; otherwise, flavor may not shine through. Be light-handed to keep the salad refreshing.
- Sprinkle in the grated parmesan and add a touch more kosher salt to taste. Gently stir to maintain the salad's beautiful appearance and prevent clumping. Taste as you go to avoid overpowering it with too much salt.
- Let the salad chill in the fridge for about 30 minutes to allow the flavors to mingle. Enjoy it fresh and zesty, but take care to not let it sit for too long to avoid sogginess.
Notes
Refrigerate the assembled salad in an airtight container for a few hours before serving. The basil dressing can be made up to 3 days in advance.
Salting the pasta water generously ensures the dish has enough flavor. Use minimal olive oil to prevent the pasta from sticking together after rinsing. Keep basil dressing away from heat and do not over-process it to avoid brown discoloration.
Not applicable as the salad is enjoyed chilled.
Serve chilled at summer picnics. Pair with grilled chicken or shrimp. Top with extra parmesan and fresh basil for garnish.
Add diced avocado for increased creaminess. Incorporate grilled vegetables for a smoky flavor. Mix in olives for a Mediterranean twist.
To select fresh corn, look for ears with tightly arranged kernels and green husks. Substitute with frozen corn if fresh corn is not available; use 2 cups of frozen corn. For cherry tomatoes, use grape tomatoes based on preference.