Food & Cooking Recipes Salad Recipes Corn, Tomato, and Basil Pasta 4.5 (2) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy. Ingredients 1 pound medium shell pasta Coarse salt ¼ cup extra-virgin olive oil 3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 ½ cups) 2 ½ cups corn kernels (4 to 5 ears) Freshly ground pepper 1 large pinch red-pepper flakes 1 pint cherry tomatoes, halved (or grape tomatoes) ½ cup torn basil leaves ½ cup fresh flat-leaf parsley, leaves ¼ cup freshly squeezed lemon juice 4 ounces ricotta salata cheese, crumbled or shaved 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. 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. Rate it Print