Summer Pasta Salad, 3 Ways
These three different pasta salads will fill you up with summer goodness.
- One pint of heirloom cherry tomatoes regular cherry tomatoes are fine if you can't find the multi-color heirloom ones
- Two ears of corn
- 1/3 cup chopped fresh basil
- 1/3 cup chopped green onions
- 1/4 cup olive oil
- 2 Tablespoons pesto
- Salt and pepper
- Pasta of choice
- Optional: avocado shrimp, pesto, goat cheese, parmesan cheese, cheddar cheese, balsamic vinegar, roasted garlic ... endless possibilities
Cook pasta according to instructions.
For corn: Microwave two ears of corn for 3-4 minutes in the husk. Chop off the sealed end and then push the corn out. The corn will emerge without any cornsilks attached (be careful as the corn will be hot; use gloves/hot mitts).
Cut corn off of ears.
Cut up one pint of cherry tomatoes. Cut them at least in half. Some may be large enough to cut into quarters.
Cut basil leaves. I typically roll the leaves and then cut them, making thin strips.
Chop green onions.
Drain pasta and run with cold water. Then, toss with half the olive oil and pesto.
Toss the rest of the ingredients into the pasta and add the remaining olive oil.
You will likely need to add salt and pepper to taste.
Add the remaining ingredients of your choosing.
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