Corn, Tomato, and Basil Pasta

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0

Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.

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Recipe Summary

Servings:
8
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Ingredients

Directions

  • Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.

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  • In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.

  • In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

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Reviews (6)

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0
Martha Stewart Member
03/22/2018
Absolutely loved it. Delicious, everything worked
Martha Stewart Member
08/27/2008
i make something similar to this but use lime juice instead with a little honey. I also add avocado and sometimes black beans. I often skip the pasta and just have lots of veggies
Martha Stewart Member
08/23/2008
Great recipe and really showcases summer foods. I substituted garlic and herb goat cheese for the ricotta salata. I can usually find the goat cheese at the local farmers market along with the corn, leeks and tomatoes. I will definitely make this again next week.
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Martha Stewart Member
04/17/2008
This is a easy and very favor-full dish.
Martha Stewart Member
04/17/2008
This is a easy and very favor-full dish.
Martha Stewart Member
01/20/2008
this salad was great, i could not find the cheese so i used parm.
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