Name: Corn and Tomato Pasta Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: Kosher salt; 1 pound farfalle pasta; 2/3 cup mustard vinaigrette (see directions); 1 small shallot, finely chopped; 1/2 teaspoon finely grated lemon zest; 2 ears of corn, husked; 2 cups assorted cherry tomatoes, halved or quartered if large; 1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds; 1/2 cup fresh basil, roughly chopped; Freshly ground pepper; 2 ounces goat cheese, crumbled

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.

Mustard Vinaigrette

Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

Photograph by Ryan Liebe

Courtesy of Food Network Magazine

Corn and Tomato Pasta Salad

Ingredients

Directions

Mustard Vinaigrette

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