Corn and Tomato Pasta Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 3
- Sodium
- 413
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.)