Pasta Salad with Corn, Basil, and Pine Nuts
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4-6
  • 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
  1. 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.
When I have a really large harvest of basil, instead of making pesto, i simply puree large batches of basil in the food processor with just enough extra virgin olive oil to turn it into a thick paste. I spoon it into ice cube trays to freeze, then pop these into a plastic bag so they are ready to use. If you want a true pesto, you can add Parmigiano cheese and pine nuts later, but by omitting them before you freeze it, you are left with a more pure basil product that can be used in lots of recipes.
Recipe by Cooking With MicheleĀ® at