OK, OK. It's not ready in twelve minutes. But it only takes twelve minutes of actual effort, so I'm calling it 12-Minute Pasta Salad.
If you're making this ahead of time, add just enough dressing to moisten the pasta, and hold the rest until you’re ready to eat. Pasta salad has a tendency to absorb all available liquid, which would leave you with limp, soggy, and yet oddly dry pasta.
Feel free to add your choice of protein: edamame, leftover cooked chicken, tuna, beans, or cheese (bocconcini, those little balls of mozzarella cheese, are fun here), just to name a few examples.
- Salt and pepper, to taste
- 3 ears corn, or 2 1/2 cups frozen corn kernels, thawed
- 1 pint grape or cherry tomatoes, halved
- 6-8 large basil leaves, sliced thinly
- 12-14 1/2 Ounces medium-sized whole-grain pasta
- 1/4 Cup extra-virgin olive oil
- 3 Tablespoons sherry vinegar or fruit-infused vinegar
Bring a large pot of salted water to a boil over high heat.
If the corn is very fresh, cut the raw kernels off and place in a large salad bowl. If not, microwave or steam the corn until crisp-tender, for 3-5 minutes, and let cool before cutting. Add the tomatoes, basil, and any protein you're using to the bowl.
When the water boils, cook the pasta according to the package directions. Let cool. Add the pasta to the bowl with the oil and vinegar, and season with salt and pepper, to taste. Toss and serve.