This tomato basil pasta salad will be an instant hit this summer, with corn, goat cheese, and a simple refreshing lemon and Greek yogurt vinaigrette.
Happy Memorial Day, friends!
As things start to open up across the country, I’m so excited to once again have the opportunity this summer to host friends and family on our deck! We are entering phase 2 of the deck remodel (be sure to check out phase 1, where we painted our giant deck. while pregnant. it was intense.), and I couldn’t be more excited! Stay tuned for those plans, they are not to be missed! (A little preview can be found here!)
Today is all about the food though, and I wanted to share this insanely delicious pasta salad recipe I whipped up recently! It’s super easy to throw together, and is a great pasta salad to make in advance for your gettogethers. I would recommend prepping all the ingredients including the dressing separately, and then toss everything together about 20-30 minutes before serving to let it marinate a little bit at room temp. Enjoy, and I hope you all had a fantastic Memorial Day Weekend! (Shop some of the sales that are still going on here!)
shop the post
Tomato Basil Pasta Salad with Goat Cheese and Corn
Ingredients
- 2 ears corn shucked
- 1 pound penne
- 2 pints cherry tomatoes halved
- 1/2 cup basil chopped
- 4 ounces goat cheese crumbled
- 1/2 cup shredded parmesan cheese
- 1/2 cup olive oil
- 2 tablespoons Greek yogurt
- 1 lemon juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
-
Bring a large pot of salted water to a boil. Add corn and boil for five minutes. Remove corn, reserving cooking water, and allow corn to cool to touch.
-
Add pasta to the boiling water and cook until al dente. While pasta is cooking, use a knife to cut off the corn kernels from both ears of corn. When cooked, drain pasta and run a little cold water over the noodles, then set aside until they cool down to room temperature. Meanwhile, chop and prepare your other ingredients.
-
Once pasta is cooled, add reserved corn kernels, cherry tomatoes, basil, goat cheese and parmesan cheese. Stir to combine. In a small bowl, whisk together remaining ingredients (olive oil, Greek yogurt, lemon juice, salt, and pepper) until combined, then pour about half the dressing over the pasta salad and toss to combine. Add more dressing as desired, or serve extra on the side!
Recipe Notes
To prepare in advance, I recommend prepping all the ingredients individually, including the dressing. Then, toss together about 20-30 minutes before you plan to serve and allow to sit at room temperature until serving..