Pasta tossed with corn, tomatoes, fresh vegetables, and zesty vinaigrette for a refreshing summer bite.
# Ingredient List:
→ Pasta
01 - 8 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 2 cups fresh corn kernels or frozen corn, thawed
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh basil leaves, torn
→ Cheese (optional)
07 - 1/2 cup crumbled feta cheese
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water until cooled completely.
02 - If using fresh corn, steam or boil the kernels for 2 to 3 minutes until just tender. Drain and let cool. If using frozen corn, ensure it is thawed and well-drained.
03 - In a large mixing bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cucumber, and basil. Gently fold in crumbled feta if using.
04 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until fully emulsified.
05 - Pour the vinaigrette over the salad. Toss gently to evenly coat all ingredients.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
