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Fresh Corn and Tomato Caprese Pasta Salad

Servings: 10 servings
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
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Ingredients

  • 3 ears fresh corn on the cob
  • 8 oz dried short pasta , such as shells, penne or macaroni
  • 8 oz mini mozzarella balls , halved
  • 10 oz cherry or grape tomatoes , halved
  • 1/4 cup basil pesto
  • About 1-3 tablespoons olive oil
  • Salt and pepper , to taste
  • 1/4 cup fresh chopped basil

Instructions

  • Cook the corn: in boiling water for 5 minutes, or on the grill for 10 minutes. Let cool then remove kernels from the cob.
  • Add pasta to a pot of boiling salted water and cook according to package directions until al dente. Drain and transfer to a large bowl to cool slightly.
  • Add corn kernels, mozzarella, tomatoes, pesto, and enough olive oil to make a loose dressing with the pesto. Toss until combined.
  • Add salt and pepper as needed. Stir in basil.
  • Serve immediately or chill in the fridge for up to 8 hours.
Course: Salad
Cuisine: Italian
Author: Annalise

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