Corn, Tomato, and Basil Pasta

Corn, Tomato, and Basil Pasta

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


  • 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


  1. 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.

  2. 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.

  3. 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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