Petite Pasta Salad With Corn, Tomatoes and Feta 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Aug 18, 2010

To keep this dish light, I choose a small pasta shape, sometimes labeled "salad" pasta, such as small shells or bows. Vegetables are cut the same size as the pasta. For flavor, 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.

The salad works as a lunch dish on its own; it could also serve as a side salad on a buffet or with grilled or broiled meats and fish.

Make Ahead: The salad is best the day it is made, but it will hold in the refrigerator for up to 2 days.


Servings: 8 - 10 side-dish
Ingredients
  • 8 ounces salad-size dried pasta, such as small shells, farfalle, ditalini or tubetti
  • 1 pound tomatoes, peeled and seeded, cut into 1/4- to 1/2 inch dice (1 1/4 cups; see NOTE)
  • Kernels from 2 ears of cooked corn (1 1/2 cups)
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons finely chopped chives
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar, or more to taste
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

Directions

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions.

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.

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.

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 the tomatoes to a bowl. When they are cool enough to handle, discard the loosened skins.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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