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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A perfect warm-weather salad, this colorful dish is especially tasty when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings. Ingredients:
4 large ears sweet corn in husks |
1-1/2 cups uncooked penne pasta |
2 cups cherry tomatoes |
1 medium zucchini, thinly sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/3 cup white wine vinegar |
2 tablespoons olive oil |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon ground mustard |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
2. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
3. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.
4. In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings.
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