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+ servings

Fresh Corn and Tomato Caprese Pasta Salad

This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
Print Recipe
5 from 1 vote

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.
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.