Celebrate the bounty of summer with this delightful Corn and Tomato Pasta Salad recipe, a burst of vibrant flavors and colors that will add a refreshing touch to your 4th of July feast. This zesty and wholesome salad combines sweet corn kernels, juicy cherry tomatoes, and al dente pasta, all tossed in a tangy dressing that elevates the taste to new heights. Whether you’re hosting a bustling backyard barbecue or having a leisurely picnic in the park, this salad is the perfect accompaniment to your summer spread. With every forkful, you’ll taste the essence of sunny days and outdoor gatherings, making it a crowd-favorite dish that celebrates the joy of summer eating. So, let our Corn and Tomato Pasta Salad take center stage on your patriotic table, delighting your guests with its fresh and irresistible flavors during your festive 4th of July celebration.
Ingredients:
- 1-1/2 cups bow-tie pasta
- 2 ears of corn (or 1 cup whole kernel frozen corn)
- 1 large tomato, seeded and chopped (about 3/4 cup)
- 1/4 cup olive oil
- 3 Tbsp. vinegar
- 2 to 3 Tbsp. pesto
- 1 Tbsp. chicken broth or water
- 1/4 tsp. salt
- 1/8 tsp pepper
- 2 Tbsp. finely shredded Parmesan cheese
- Fresh basil
Directions
1. Cook pasta according to package directions. Drain and rinse in cold water. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.
2. In a large bowl combine pasta, corn, and tomato. In a screw-top jar, combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Sprinkle Parmesan cheese over top and garnish with fresh basil.
Makes 8 side-dish servings.