i’m a sucker for recipes – in magazines, online, on the side of the box, from culinary phone apps, etc. i’ve amassed over the years hundreds of recipes vying for my attention. and i never. make. them. they just sit, patiently waiting in file folders.
on the rare occasion i consult said phone apps for in-store culinary inspiration. yesterday was just such an instance. i was destined for a girl friend’s sunday night, poolside potluck dinner and – out of principle – i refused to entertain the standard potluck go-tos. no chips and salsa shall i take! thus, the pasta salad was created.
it was a smashing success! and it’s easy peasy – bonus!
here’s the recipe courtesy of epicurious.com:
Pasta Salad with Tomatoes and Corn Bon Appétit | April 2000
Yield: 4 to 6 servings
5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese
Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.