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