Pasta Salad With Corn and Tomatoes

Name: Pasta Salad With Corn and Tomatoes
Yield: 4–6 servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 5 Tbsp. red wine vinegar; ½ cup chopped fresh basil; 2 large garlic cloves, finely grated on a Mircroplane; 1½ cups fresh corn kernels (cut from 3 ears) or frozen, thawed; 1¼ lb. plum tomatoes (about 6), chopped; 8 oz. penne pasta, freshly cooked; ½ cup (50 g) freshly grated Parmesan cheese; Kosher salt and freshly ground black pepper

Katie Morford4–6 servingsSource

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Ingredients

5 Tbsp. extra-virgin olive oil, divided

5 Tbsp. red wine vinegar

½ cup chopped fresh basil

2 large garlic cloves, finely grated on a Mircroplane

1½ cups fresh corn kernels (cut from 3 ears) or frozen, thawed

1¼ lb. plum tomatoes (about 6), chopped

8 oz. penne pasta, freshly cooked

½ cup (50 g) freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

Method

Whisk 4 Tbsp. extra-virgin olive oil, 5 Tbsp. red wine vinegar, ½ cup chopped fresh basil, and 2 large garlic cloves, finely grated on a Microplane, in a large bowl to blend.

Heat remaining 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium heat. Add 1½ cups fresh or frozen, thawed corn kernels, and sauté until just starting to brown, about 3 minutes. Add corn to dressing in bowl. Add 1¼ lb. plum tomatoes, chopped, 8 oz. penne pasta, freshly cooked, and ½ cup (50 g) freshly grated Parmesan cheese; toss to blend. Season salad with kosher salt and freshly ground black pepper.