PETITE PASTA SALAD WITH CORN, TOMATOES AND FETA
To keep this dish light, I choose a small pasta shape, sometimes labelled “salad” pasta, such as small shells or bows. Vegetables are cut the same size as the pasta.
For flavour, I add chopped herbs, a good shot of vinegar and feta cheese, crumbled finely for maximum distribution. Only a tablespoon of oil is used here, but add more if you prefer a silkier-textured pasta salad.
Make Ahead: It’s best the day it’s made, but it will hold in the refrigerator for up to 2 days.
Serves: 8-10 as a side-dish
8 oz (225 g) salad-size dried pasta, such as small shells, farfalle, ditalini or tubetti
1 1/4 cups (310 ml) tomatoes, peeled and seeded, cut into 1/4to 1/2-inch (6-12-mm) dice Kernels from 2 ears of cooked corn (1 1/2 cups/375 ml)
4 oz (115 g) feta cheese, crumbled 3 tbsp (45 ml) finely chopped chives
3 tbsp (45 ml) finely chopped parsley
1 tbsp (15 ml) balsamic vinegar 2 tbsp (30 ml) red wine vinegar, or more to taste
1 tbsp (15 ml) extra-virgin olive oil
Salt
Freshly ground black pepper
1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions.
2. Meanwhile, combine the tomatoes, corn, feta, chives, parsley, balsamic and red wine vinegars, oil and salt and pepper to taste in a large bowl. Toss to coat evenly; let sit for 10 minutes.
3. Drain the pasta and rinse it with cool water so you can use it right away. Shake off any excess moisture, then add the pasta to the tomato-corn mixture. Toss to incorporate; add oil as needed.
4. Serve immediately or cover and refrigerate for 1 or 2 days. Bring to room temperature before serving.
Note: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottom of the fruit. Place in a pot of boiling water or in a bowl of very hot water for 1 to 2 minutes. Transfer to bowl. When they are cool enough to handle, discard the loosened skins.