Heirloom Tomato Pasta Salad
Corn and Heirloom Tomato Pasta Salad with Cilantro Lime Vinaigrette
This is another great make ahead summer dish. The longer it sits the better the flavors. You can serve this either cold right from the fridge or at room temperature. This is a staple for us for our beach picnics. Easy to make and easy to transport! To make the salad in advance, dress with 1/4 cup dressing during assembly. When you are ready to serve add remaining dressing, the lime zest and additional cilantro leaves. Leftovers can be refrigerated in an airtight container up to 4 day.
You can find our favorite salad dressing recipes here.
INGREDIENTS
5 tablespoons olive oil
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 pound dried, short pasta (either ziti, gemilli or penne)
1 small red onion
1 to 2 medium limes
2 tablespoons of dijon mustard
1/2 cup fresh cilantro
2 pints heirloom cherry tomatoes
2 cups fresh or frozen corn kernels
INSTRUCTIONS
Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate the zest of 1 to 2 medium limes until you have 1 tablespoon zest and refrigerate for garnish. Juice the limes until you have 2 tablespoons and place the juice in a large bowl. Add 5 tablespoons olive oil, 2 tablespoons of dijon mustard, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; whisk until emulsified.
Add 1 pound pasta to the boiling water and cook according to package directions until al dente, 10 to 12 minutes. Meanwhile, dice 1 small red onion and place in a large fine-mesh strainer. Cut the tomatoes lengthwise and set aside. Coarsely chop 1/2 cup fresh cilantro.
While the pasta is cooking heat a saute pan with a tablespoon of olive oil and place the corn in the pan. Put the heat on high until the corn starts to sizzle constantly shaking the pan. You want there to be some charring on the kernels. Turn the heat off and allow to cool.
When the pasta is ready drain well (do not rinse) and transfer the pasta to a serving bowl with the dressing. Add the cilantro, cherry tomatoes, corn toss to combine. Taste and season with more salt and pepper as needed. Sprinkle with the reserved lime zest and some more cilantro leaves if you are serving immediately.
