Summer Pasta Salad

I live in a great place. Especially in the summer. That’s because fresh, affordable produce is right here everywhere I turn.

Yes, Hammonton is chockfull of farms and farm markets.

Two of New Jersey’s greatest summer products – tomatoes and corn – are featured in my pasta salad shown here. I call it Grape Tomato and Corn Pasta Salad.

Riveting title, I know.

The dish is pretty basic. It doesn’t have too much going on, so the name is pretty simple too.

The sweetness of the corn and grape tomatoes are offset by the tartness of the lemon and the zip of the scallions.

It’s a refreshing side to whatever you’re serving and it would definitely rock at a picnic or barbecue. And the colors are pure summer.

Grape Tomato and Corn Pasta Salad
(Makes 4 side dish servings)

1 cup ditalini
1 cup grape tomatoes, quartered
2 ears of corn, cooked, kernels cut from cob
3 scallions, thinly sliced
Juice and zest from 1 lemon
¼ cup extra virgin olive oil
15 basil leaves, chopped
Salt and pepper to taste

In a large pot, bring salted water to a boil. Cook ditalini according to package instructions. Once cooked, strain in a colander. Cool for a few minutes

Combine the tomatoes, corn, scallions, lemon juice and zest in a bowl. Add pasta. Toss. Add olive oil, salt and pepper and basil leaves. Toss again. Serve at room temperature or chilled.