Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Corn and Tomato Pasta Salad
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 3 mg
- Sodium
- 429 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 3 mg
- Sodium
- 429 mg
Ingredients
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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 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.
- 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.
- 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.
