This zesty pasta salad is bursting with end-of-summer produce, including mini heirloom tomatoes and fresh corn. Lemon, feta, pine nuts and fresh herbs finish the dish with bold, Mediterranean flavors. This would make a simple, light dinner on a warm summer evening.
End-of-Summer Pasta Salad with Lemon Citronette
Serves 4 to 6 as a main dish
Pasta salad ingredients:
10 ounces whole grain bow tie pasta
10 ounces (about 1 pint) mini heirloom, grape or cherry tomatoes, sliced into thin rounds
3 ears corn on the cob, shucked
1/2 cup crumbled feta
1/3 cup pine nuts
2 tablespoons butter, melted
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh mint
Lemon-Dijon citronette ingredients:
1/4 cup lemon juice
1/2 teaspoon lemon zest
1/4 cup olive oil
2 cloves garlic, pressed or minced
1 teaspoon Dijon mustard
1/2 teaspoon fine-grain sea salt
pinch of red pepper flakes
Bring a large pot of salted water to boil. Cook the pasta according to package instructions. Drain and transfer to a serving bowl. Toast the pine nuts in a small skillet, stirring frequently, until fragrant and golden.
In a small bowl, whisk together the citronette ingredients until emulsified. In your serving bowl, combine the cooked pasta, sliced tomatoes, corn kernels, crumbled feta, toasted pine nuts, melted butter, basil and mint. Toss with the citronette until well coated. Serve warm.
Note: Gently reheat leftovers in the microwave and finish with a light drizzle of olive oil before serving.
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