For me, the perfect pasta salad must be colorful and include elements of crunch and sweetness. That’s why this corn pesto pasta salad is just right for the beginning of summer. It includes seasonal favorites, such as corn, tomatoes and fresh basil. Feel free to use store-bought or homemade pesto to complete this dish. It’s easy to put together, so be sure to try this recipe!
To watch me make this recipe, head to the Harpswell Anchor’s Instagram or Facebook page.
Corn pesto pasta salad
Salad ingredients:
- 1 pound rigatoni
- 1 tablespoon olive oil
- 4 corncobs, grilled, kernels removed
- 8 ounces bacon, sliced and cooked
- 1 medium beefsteak tomato
- 1/2 red onion, thinly sliced
- 1/3 cup fresh cilantro, chopped
- 1/3 cup fresh mint, chopped
- 1/3 cup fresh basil, chopped
- 1 cup pesto
Pesto ingredients:
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 garlic clove
- Salt and pepper
Directions:
Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain and return to pot. Toss with 1 tablespoon olive oil, then set aside.
In a large bowl, add the remaining salad ingredients and the drained pasta. Fold to combine.
If you’re making homemade pesto, put everything except the olive oil into a food processor. Pulse to combine. While the food processor is running on high speed, slowly pour the olive oil in. Taste for seasoning.
