Pasta salad provides endless possibilities for new flavor combinations and ingredients. This Summer Pasta Salad, is one of our most requested dishes at The Preppy Hostess. Season, after season, this dish is always a blue ribbon winner. Want to make this simple summer side dish at home? Combine pasta with colorful corn, tomatoes, and herbs for an appealing and fresh salad. Whether it is simply too hot to fire up the oven, or you need a quick and easy supper for a busy weeknight, one-pot pasta salads are hearty enough to satisfy the entire family. 

This time of year it is important to spend more time swimming/lounging/napping and less time making complicated recipes. Perfect for a picnic or BBQ, make this recipe the day before so the pasta and veggies have time to soak up the delicious dressing. 

Ingredients:

• 1 pound penne pasta
• 1 cup fresh basil, roughly chopped
• 1/3 cup extra virgin olive oil
• 1/4 cup grated parmesan, manchego, or pecorino cheese
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 4 ears grilled or steamed corn, kernels removed from the cobb
• 2 cups cherry tomatoes, halved

Directions:

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, add the basil, olive oil, parmesan, lemon juice, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine. 

3. Add the corn, and tomatoes, tossing to combine. Season with freshly cracked pepper and salt. Top with more fresh parmesan and chopped basil before serving.