Fusilli with fresh corn, tomatoes, feta, and basil tossed in a bright vinaigrette, perfect for warm weather gatherings.
# What You'll Need:
→ Pasta
01 - 8 ounces short-cut pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 2 cups fresh corn kernels or frozen corn, thawed
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1/2 cup diced cucumber
06 - 1/4 cup torn fresh basil leaves
→ Cheese (optional)
07 - 1/2 cup crumbled feta cheese
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water until fully cooled.
02 - If using fresh corn, place the kernels in boiling water and cook for 2 to 3 minutes until just tender. Drain and set aside to cool.
03 - In a large mixing bowl, combine the cooled pasta, corn kernels, halved cherry tomatoes, diced red onion, cucumber, and torn basil leaves. Add crumbled feta if desired.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until fully emulsified.
05 - Pour the vinaigrette over the salad ingredients. Toss gently until all components are evenly coated.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature as desired.
