Ingredients

The following ingredients have 8 Servings
  • 1 pound dried pasta (any chunky shape)
  • 4 ears fresh corn (shucked)
  • 6 cups cubed ripe tomatoes
  • 1 pound fresh mozzarella (diced)
  • ½ cup slivered fresh basil leaves
  • ⅓ cup extra virgin olive oil
  • 6 cloves roasted garlic (see Cooking Tip, roughly chopped)
  • 2 tablespoons balsamic vinegar
  • Kosher or coarse salt and freshly ground pepper (to taste)

Instruction

  • Bring a large pot of water to a boil.  Generously salt the water and return to a boil.  Cook the pasta according to package directions.  During the last two minutes of cooking add the ears of corn.  When you drain the pasta, take out the ears of corn and let cool.  Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn into a serving bowl.
  • Remove the corn from the cobs with a knife or a corn stripper.  Add the corn, tomatoes, mozzarella, and basil to the pasta.
  • In a small container combine the olive oil, roasted garlic, balsamic vinegar, salt and pepper and shake to combine.  Pour the dressing over the pasta salad and toss well to combine.  Taste and adjust seasonings (be generous with the salt).  Serve at room temperature.