Corn and Tomato Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 8 servings
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Kosher salt

1 pound farfalle

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

Freshly ground pepper

2/3 cup extra-virgin olive oil

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 sliced, plus 1/3 cup chopped fronds

1/2 cup fresh basil, roughly chopped

2 ounces goat cheese, crumbled


  1. 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.
  2. Meanwhile, whisk the vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the olive oil until thick and smooth. Whisk in the shallot and lemon zest.
  3. 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, then cut off the kernels.
  4. Add the pasta, corn, tomatoes, fennel slices and fronds to the vinaigrette. Stir in the basil and season with salt and pepper; toss to coat. Gently fold in the goat cheese.