Artichoke Basil and Corn Pasta Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 1 pound pasta
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 shallots (thinly sliced)
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun dried tomatoes (chopped)
- kosher salt and freshly cracked black pepper (to taste)
- 1 lemon (juiced)
- 1 cup bocconcini mozzarella balls
- 1 cup corn (cut off the cob)
- 1 15-ounce can artichoke hearts (drained and quartered or halved)
- fresh basil and parmesan to garnish
- 1 shallot (roughly chopped)
- 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
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Preparation
Step 1
Cook the pasta according to the package directions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the sun dried tomatoes and saute for 30 seconds.
Step 3
Add the pasta and 1⁄2 cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice. Add mozzarella balls and artichoke hearts and toss to combine.
Step 4
For the Basil Vinaigrette:
Step 5
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
Step 6
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