Corn and Tomato Pasta Salad

Total Time:
35 min
20 min
15 min

8 servings

  • 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
  • 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

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