Pasta Salad with Heirloom Tomatoes

Pasta Salad with Heirloom Tomatoes
Staff Writer
Pasta Salad with Heirloom Tomatoes
Viviane Bauquet Farre

Pasta Salad with Heirloom Tomatoes

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.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

4
Servings
1206
Calories Per Serving
Deliver Ingredients

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 Teaspoon 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.

Nutritional Facts

Total Fat
75g
100%
Sugar
40g
44%
Saturated Fat
56g
100%
Cholesterol
54mg
18%
Carbohydrate, by difference
114g
88%
Protein
21g
46%
Vitamin A, RAE
286µg
41%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
477mg
48%
Choline, total
15mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
90µg
23%
Iron, Fe
5mg
28%
Magnesium, Mg
53mg
17%
Niacin
4mg
29%
Phosphorus, P
465mg
66%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
666mg
44%
Water
210g
8%
Zinc, Zn
1mg
13%

Pasta Salad Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Salad Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.