Simplest Tomato, Corn, Basil and Mozzarella Pasta Salad
One of the things I need to constantly remind myself of, and relearn and relearn is the art of NOT adding one more thing to a recipe. It’s often so tempting – there’s that jar of artichoke hearts! There’s that leftover tapenade! It’s not that these ingredients wouldn’t be welcome in the dish…it’s that the dish is just perfectly awesome without them.
There is no better time to re-establish this important rule of cooking than the middle of August. Tomatoes. Corn. Basil. Hard stop. And so, I fought the urge to throw another half dozen ingredients into this pasta salad, contenting myself with some fresh mozzarella and a light balsamic olive oil dressing. And oh, my dears, if this Tomato, Corn, Basil and Mozzarella Pasta Salad isn’t summertime eating at its finest, I don’t know what is.
These tomatoes all exploded in my garden at the same time.
Simplest Tomato, Corn, Basil and Mozzarella Pasta SaladPrint
- 1 pound dried pasta, any chunky shape
- 4 ears fresh corn, shucked
- 6 cups cubed ripe tomatoes
- 1 pound fresh mozzarella, diced
- 1/2 cup slivered fresh basil leaves
- 1/3 cup cup extra virgin olive oil
- 6 cloves roasted garlic (see Cooking Tip), roughly chopped
- 2 tablespoons balsamic vinegar
- Kosher or coarse salt and freshly ground pepper to taste
1. Bring a large pot of water to a boil. Generously salt the water and return to a boil. Cook the pasta according to package directions. During the last two minutes of cooking add the ears of corn. When you drain the pasta, take out the ears of corn and let cool. Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn into a serving bowl.
2. Remove the corn from the cobs with a knife or a corn stripper. Add the corn, tomatoes, mozzarella, and basil to the pasta.