Pasta Salad with Heirloom Tomatoes Recipe

Aug 08, 2012 @ 5:41 PM
Posted by Viviane Bauquet Farre - FoodandStyle.com, Special Contributor

Viviane Bauquet Farre - FoodandStyle.com's picture

Nutrition

Cal/Serving: 881
Daily Value: 44%
Servings: 4

Balanced, High-Fiber
Vegetarian

Fat	40g	62%
Saturated	12g	58%
Trans	0g	0%
Carbs	106g	35%
Fiber	8g	30%
Sugars	15g	0%
Protein	26g	51%
Cholesterol	44mg	15%
Sodium	3197mg	133%
Calcium	301mg	30%
Magnesium	116mg	29%
Potassium	980mg	28%
Iron	3mg	16%
Zinc	4mg	25%
Vitamin A	2326IU	47%
Vitamin C	37mg	61%
Thiamin (B1)	0mg	22%
Riboflavin (B2)	1mg	32%
Niacin (B3)	5mg	23%
Vitamin B6	1mg	31%
Folic Acid (B9)	95µg	24%
Vitamin B12	1µg	14%
Vitamin D	0µg	0%
Vitamin E	5mg	27%
Vitamin K	42µg	53%
Fatty acids, total monounsaturated	22g	0%
Fatty acids, total polyunsaturated	4g	0%

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This cold pasta is a summer festival in a bowl: delicious, crunchy sweet corn; earthy pan-roasted zucchini, refreshing fresh herbs, salty feta cheese… and most of all, the amazingly flavorful heirlooms. The Black Russian, Pruden’s Purple, or any red heirloom beefsteak tomatoes will be marvelous in this dish.

See all tomato recipes.

INGREDIENTS

For the pan-roasted zucchini:

2 tablespoons olive oil
3 baby zucchini (about 6 inches long), trimmed and cut into 1/2-inch dice
1/4 teaspoon sea salt

For the pasta:

2 ears sweet corn, husked
2 cloves garlic, grated
1 1/4 teaspoons sea salt, or to taste
Freshly ground black pepper, to taste
2 teaspoons aged balsamic vinegar
6 tablespoons extra-virgin olive oil
2 pounds red, purple, or black heirloom tomatoes, seeded and cut into 1/2-inch dice
1 bunch chives, cut 1/4-inch thick
24 large basil leaves, torn into 1-inch pieces
1 tablespoon sea salt
1 pound mezzi rigatoni, penne rigate, ziti, or ditali pasta
7 ounces goat milk feta cheese
Small basil leaves, for garnish

DIRECTIONS

For the pan-roasted zucchini:

Heat a wide skillet over medium-high heat. Add the olive oil and zucchini. Sauté until golden brown, tossing only occasionally, about 7-8 minutes. Season with the salt. Toss again and transfer to a bowl to cool. Set aside.

For the pasta:

Fill a large pot with water and bring to a boil. Add the corn and boil for 3 minutes. Remove from the pot and transfer to a bowl filled with cold water. As soon as the corn has cooled, transfer to a clean kitchen towel and pat dry. Using a sharp knife, shave the kernels from the corn. Set aside.

In a large bowl, combine the garlic, salt, pepper, vinegar, and oil. Whisk until well blended. Add the corn, tomatoes, chives, and basil. Toss until well mixed and set aside.

In a large pot, bring 6 quarts water to a boil over high heat. When the water is boiling, add the salt and pasta. Cook the pasta until very al dente — about 1 minute less than what package calls for.

Drain and rinse with cold water until cooled. Shake off the excess water. Add to the tomato mixture. Mix well and let stand at room temperature for 15-30 minutes before serving.

When ready to serve, add the pan-roasted zucchini to the pasta and stir well. Spoon the pasta into individual bowls or a large serving platter. Crumble the feta on top and garnish with small basil leaves. Drizzle with a little more olive oil if desired. Season with freshly ground black pepper, to taste and serve.