Not the healthiest salad, but it tastes sooooo good. If it’s not summer, the key is frozen corn, thawed overnight.
Adapted from Catherine Walthers’s “Raising the Salad Bar” book.
Ingredients
makes 5 servings
- 1 pound elbows or other small pasta
- about 1½ cups frozen corn, thawed overnight
- 1 tablespoon olive oil
- 1½ cups fresh mozzarella, cut into small cubes
- about 8 ounces of cherry tomatoes, halved
- grated zest of 1 lemon
- 1 cup fresh basil leaves
Dressing:
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon finely minced or pressed garlic
- 1/3 cup olive oil
- ½ teaspoon salt
Bring large pot of salted water to a boil and add the pasta. Cook according to package directions until pasta is al dente. Drain the pasta and add oil to keep it from sticking together. Shake the strainer to distribute the oil and stop cooking. Let cool. In a large serving bowl, toss the pasta with the corn, fresh mozzarella, and lemon zest.
To make the dressing, mix or blend the dressing ingredients. Just before serving, dress the salad, add the tomatoes to the salad, then slice the basil leaves into thin strips and gently stir them in.
