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* End of Summer Pasta Salad
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End of Summer Pasta Salad
· 12 ounces conchiglie
or other short pasta
· 4 tablespoons
olive oil, divided
· 2 cups organic
baby heirloom tomatoes
· 4 cloves garlic,
sliced
· 1 teaspoon kosher
salt
· ½ teaspoon freshly
ground black pepper
· 1 zucchini, chopped
· 1 red onion, cut
into wedges, layers separated
· 1-2 cups fresh
corn kernels (from 2 ears)
· 2 cups packed
arugula
· 1 cup fresh basil
leaves, torn
· 1 ounce Parmesan
cheese, shaved (about ½ cup)
Cook pasta according to package directions for al dente; drain. Transfer
pasta to a large bowl.
Heat 1 tablespoon oil in a large skillet over medium. Add tomatoes,
garlic, onion, salt, and pepper and cook, stirring often, until tomatoes begin
to soften, 4 to 5 minutes. Add zucchini and cook, stirring often, until
tomatoes burst and zucchini is almost tender, 3 to 4 minutes. Add corn and
cook, stirring constantly, for 1 minute.
Add tomato mixture to pasta along with arugula, basil, and remaining 3
tablespoons oil and toss to combine. Serve warm or at room temperature topped
with shaved Parmesan. Serves 4.
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