Ingredients
For the Pasta salad:
- 250 g penne pasta (or other short pasta)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups fresh corn kernels, cut from 2 ears or frozen, thawed
- 1 sweet red pepper, diced
- 400 g cherry tomatoes, halves or quartered
- 1 small red onion, diced
- 30 g pine nuts, lightly toasted
- sea salt and freshly ground pepper, to taste
- handful fresh basil, to garnish
For the Dressing:
- 4 tablespoons olive oil
- 3 tablespoons rice vinegar Japanese
- 4 tablespoons finely chopped fresh basil
- pinch of cayenne pepper
- 2 large garlic cloves minced
Instructions
- Bring a medium pot of salted water to a boil, and cook pasta according to package instructions. Drain the pasta and rinse with cold water. Set aside.
- In a small bowl, whisk together the dressing ingredients.
- While the pasta is cooking toast the pine nuts. For the corn, heat 1 tablespoon olive oil in heavy-bottomed large skillet over medium heat. Add the corn kernels and sauté for 3 minutes.
- Transfer the corn to a large serving bowl. Add the red pepper, halved cherry tomatoes, and red onion, pour over the dressing and toss to combine. Season with salt and pepper. Add the pine nuts and toss again. Garnish with fresh basil leaves, serve and enjoy!
Nutrition
Notes
Add freshly grated Parmesan cheese or add chopped fresh mozzarella to the salad for an extra flavor boost.