By | July 01, 2010


Pasta Salad:

  1. In a medium skillet, dry-roast corn over medium heat, stirring frequently, until lightly browned in spots, about 5 minutes. Place in a large mixing bowl with tomatoes, garlic, basil and blue cheese. Set aside.
  2. Cook pasta according to package directions, drain thoroughly and rinse with cold water. Add pasta to bowl with corn mixture. Stir to blend ingredients.
  3. Toss with red wine vinaigrette and season with salt and pepper.

Red Wine Vinaigrette:

  1. Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil.
  2. Makes 1¾ cups.


Pasta Salad
  • 4 ears corn, shucked, kernels removed
  • 6 medium tomatoes, coarsely chopped (preferably heirloom varieties)
  • 2 cloves garlic, finely chopped
  • 1 cup basil, julienned
  • 1 cup crumbled blue cheese (preferably Kenny’s Farmhouse Bleu Gouda)
  • ½ pound dried penne or fusilli pasta
  • Red wine vinaigrette, to taste
  • Salt and pepper to taste
Red Wine Vinaigrette
  • ½ cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • freshly ground black pepper
  • 1 cup olive oil
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