Ingredients:

  • 12 oz Fusilli, Rotini, or Farfalle Pasta
  • 3 large ears Fresh Sweet Corn (kernels removed)
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 8 oz Fresh Mozzarella Balls (Bocconcini), drained and halved
  • 1/2 medium Red Onion, very thinly sliced
  • 1/2 cup packed Fresh Basil Leaves, roughly chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Dijon Mustard
  • 2 cloves Garlic, minced finely
  • 1/2 teaspoon Dried Oregano
  • 3/4 teaspoon Kosher or Sea Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until perfectly al dente. Drain immediately, rinse briefly with cold water to stop cooking, and set aside.
  2. Prepare the corn: Carefully slice the kernels off the cobs. Heat a grill pan or heavy-bottomed skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 3–5 minutes until lightly charred in spots. Remove and allow to cool completely.
  3. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, zest, Dijon, minced garlic, and oregano. Season generously with salt and pepper. Whisk vigorously until the dressing is slightly emulsified.
  4. Assemble the salad: In the large mixing bowl, combine the cooled pasta, charred corn, halved tomatoes, mozzarella pearls, and sliced red onion.
  5. Dress and Finish: Pour about two-thirds of the vinaigrette over the salad. Toss gently to coat everything evenly. Fold in the chopped fresh basil last.
  6. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the pasta to absorb the dressing flavours. Give it one final toss before serving, adding more dressing if needed, and garnish with extra basil leaves.