This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
Course Salad
Cuisine Italian
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Servings 10servings
Author Annalise
Ingredients
3ears fresh corn on the cob
8ozdried short pasta, such as shells, penne or macaroni
8ozmini mozzarella balls, halved
10ozcherry or grape tomatoes, halved
1/4cupbasil pesto
About 1-3 tablespoons olive oil
Salt and pepper, to taste
1/4cupfresh 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.