epicurious4.2
Pasta Salad With Corn and Tomatoes
An easy recipe for potlucks and more, this corn pasta salad requires very little prep. Learn how to make our corn and pasta salad with fresh or frozen corn.
👥 4 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Katie Morford📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Whisk 4 Tbsp. extra-virgin olive oil, 5 Tbsp. red wine vinegar, ½ cup chopped fresh basil, and 2 large garlic cloves, finely grated on a Microplane, in a large bowl to blend.
. extra-virgin olive oil, divided5 Tbsp. red wine vinegar5 Tbsplarge garlic cloves, finely grated on a Mircroplane2
2
Heat remaining 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium heat. Add 1½ cups fresh or frozen, thawed corn kernels, and sauté until just starting to brown, about ⏱️ 3 minutes. Add corn to dressing in bowl. Add 1¼ lb. plum tomatoes, chopped, 8 oz. penne pasta, freshly cooked, and ½ cup (50 g) freshly grated Parmesan cheese; toss to blend. Season salad with kosher salt and freshly ground black pepper. Editor’s note: This corn and pasta salad recipe was first printed in August 2017. Head this way for more of our best summer side dishes →
. extra-virgin olive oil, divided5 Tbsp½ cups fresh corn kernels (cut from 3 ears) or frozen, thawed1½ cup (50 g) freshly grated Parmesan cheese¼ lb. plum tomatoes (about 6), chopped1. penne pasta, freshly cooked8 ozKosher salt and freshly ground black pepper
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