Basil Corn and Tomato Pasta Salad
 
 
Ingredients
  • 3 ears corn, husks and silk removed
  • ½ pound pasta
  • 1 pint cherry tomatoes, sliced in half
  • 1 batch Creamy Basil Vinaigrette (recipe follows)
  • ¼ cup pine nuts, toasted
  • ¼ cup Parmesan cheese, grated
  • For the Creamy Basil Vinaigrette:
  • 2 cups loosely packed fresh basil leaves, plus more for garnish
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 small shallot, peeled and sliced
  • 1 teaspoon Dijon mustard
  • 1 tsp. honey
  • ¾ teaspoon kosher salt
  • ½ cup (125ml) extra-virgin olive oil
  • ¼ cup ricotta cheese
Instructions
  1. Bring a large pot of salted water to a boil. Add the ears of corn and cook for 3 minutes. Using tongs or a slotted spoon, remove the corn from the pot (reserving the water) and run under cold water to stop the corn from cooking further.
  2. Return the pot of water to a boil, then cook pasta according to package instructions. Drain and let cool to room temperature.
  3. Slice the corn kernels off the cobs and discard cobbs.
  4. In a large bowl, toss pasta, corn, tomatoes, Basil Vinaigrette , and pine nuts until well combined, reserving a bit of the corn, tomatoes and pine nuts for garnish. Taste and season with some salt and pepper if needed. Garnish with con, tomatoes, pine nuts, Parmesan cheese and a few torn basil leaves. Refrigerator for at least an hour - to get the pasta salad sufficiently chilled and allow the flavors to meld - before serving.
  5. To make the Creamy Basil Vinaigrette, place basil leaves, white wine vinegar, water, shallot, dijon, honey and salt in a food processor and pulse until well combined. With the motor running, slowly stream in the olive oil until fully incorporated. Add the ricotta cheese and blend for 30 or so seconds, until fully blended. Taste and add salt and pepper if needed.
Recipe by Allons-Eat! at https://www.allonseat.com/basil-corn-and-tomato-pasta-salad/