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This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!

Fresh Corn and Tomato Caprese Pasta Salad

Print Recipe
This fresh corn, tomatoes, pesto and mozzarella salad is perfect for summer!
Course Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 servings
Author Annalise

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.