Recipes

Rachel Johnson, Contributor

Summer Corn and Tomato Pasta Salad

This is a great make-ahead recipe, tasting even better the next day. You can also use leftover grilled corn.

Makes: 5-6 servings

Total Time: 30 minutes

INGREDIENTS:

1 pound orzo pasta

4 ears of corn, shucked

Cooking spray

1/2 cup chopped fresh basil

1/3 cup olive oil

1/4 cup grated Parmesan cheese

1 lemon, zested and juiced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 green onions, thinly sliced

1 pint cherry tomatoes, halved

PREPARATION AND COOKING:

1. Bring a large pot of salted water to a boil. Boil pasta according to package directions; drain and rinse to remove as much starch as possible. Toss with some olive oil to avoid sticking.

2. Preheat grill to high heat. Coat corn with cooking spray; allow to char on all sides (about 2 minutes per side). Let cool.

3. In a large bowl, combine basil, olive oil, Parmesan cheese, lemon zest and juice, salt, black pepper, green onions and halved tomatoes.

4. Use a sharp knife to remove kernels from corn; add to tomato mixture. Toss with pasta; adjust seasonings to taste.

5. Allow pasta to cool overnight in the fridge or serve warm.

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-- Follow Rachel on Instagram @racheltherecipe

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