TOMATO & SWEET CORN PASTA SALAD

Serves 8-12 as a side
Takes 40 minutes

Ingredients:
1/2 pound pasta, the type is your choice
1 cucumber, seeded and diced
1 green pepper, seeded and diced
1 pound heirloom tomatoes seeded and roughly chopped
4 ears corn, husks removed
 
Dressing:
1/4 cup mayo
1/4 cup Greek yogurt
1 tablespoon white wine or white vinegar
1 tablespoon kosher salt
1/2 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Directions:

  1. Bring a large pot of well-salted water to a boil on the stove over high heat. Once boiling, add pasta and cook to al dente according to package directions.

  2. While pasta cooks, prepare your dressing by whisking together all ingredients.

  3. Drain pasta in a colander and let sit for a minute to lose some of the water, then add to a large bowl. Add dressing to noodles while they’re still warm and toss to combine. Set aside.

  4. Refill stock pot with salted water and bring to a boil. Once boiling, add sweet corn and cook for 7 minutes. Meanwhile, chop your other veggies. Rinse corn under cold water to cool and then cut off kernels with a knife. Add cucumber, onion, pepper, tomatoes, and corn to bowl. Toss to combine.

  5. Taste and adjust salt and pepper as desired.