July 25, 2012 | Pasta & Pizza, Salads
During the hot days of summer – and with the string of days over 90 degrees that we have had in Colorado, this certainly qualifies as the hot days of summer – I love to make things that can be served at room temperature. Pasta salads made without mayonnaise are a perfect example.
I know I’ve written before about how well basil and corn go together. My first idea for this pasta salad was to tap into the fabulous basil crop I have this year. Wouldn’t you know it? The one summer I’m not able to cook that much thanks to my knee my basil – and all of my herbs for that matter – have gone crazy! But I also like interesting texture in my recipes, and the creamy-crunch of the toasted pine nuts is the perfect addition to this incredibly simple salad. Try it for your next picnic or block party this summer.
- 8 ounces small shaped pasta (orzo or smaller)
- 3 ears of corn, kernels cut from the cobs, and cobs discarded
- ¼ cup basil puree (see note) or pesto
- 1 handful of basil chiffonade
- ⅓ cup toasted pine nuts
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- Cook the pasta until just barely al dente. Microwave corn for 2-3 minutes to just slightly cook it. Combine corn and pasta and toss with the basil puree, fresh basil, and pine nuts. Add olive oil if you’d like it a bit looser and season with salt and pepper to taste.
