Fresh Corn and Tomato Caprese Pasta Salad
This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
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
- ¼ cup basil pesto
- About 1-3 tablespoons olive oil
- Salt and pepper , to taste
- ¼ 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.
Calories: 193kcal, Carbohydrates: 24g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 9mg, Sodium: 81mg, Potassium: 192mg, Fiber: 2g, Sugar: 3g, Vitamin A: 443IU, Vitamin C: 6mg, Calcium: 100mg, Iron: 1mg
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