Best Tomato And Corn Pasta Salad Recipes

CORN AND TOMATO PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
• Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
• Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

CREAMY CORN AND TOMATO PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. About 3 minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SUNDRIED TOMATO, CORN AND BACON PASTA SALAD

Steps:

• Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side. Remove the bacon and place it on a paper towel-lined plate. Break the bacon into bite-sized pieces once it cools slightly.
• When the bacon is about half-cooked, start boiling water in a medium-large pot. Once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
• While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
• After the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
• When the pasta has finished cooking, drain it, then add it to the skillet with the corn. Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. Finally, add some diced fresh mozzerella and fresh basil.

CORN AND TOMATO PASTA SALAD

Steps:

• 1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. 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, chicken, 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. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Make-Ahead Tip: Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed.

TOMATO AND CORN PASTA SALAD

Steps:

• 1. 1. Bring salted water to a boil, and cook medium sized shells as directed (usually I cook them 1-2 minutes past al dente).
• 2. 2. While the water comes to a boil and the pasta is cooking, slice tomatoes in half vertically (top to bottom) Cut the entire green onion into 1/4 inch pieces on the bias. Mince parsley tops. Set all veggies and parsley aside.
• 3. 3. Roll fresh basilinto a log shape and slice across the roll to make thin ribbon like pieces.
• 4. 4. Drain pasta once it is finished cooking, and pour into a large bowl. Add remaining ingredients and mix well and cover. Chill until ready to serve. **NOTE: This salad is ready to serve once you mix everything together, but is better when chilled and allowed to rest overnight.