Pasta Salad with Marinated Mozzarella, Cherry Tomatoes and Corn

The is the perfect summer pasta salad. Use the flavorful oil that the mozzarella balls come packed in to impart more flavor. The sweet corn offsets the salty oil just perfectly.
By | August 18, 2016

Ingredients

  • 2 ears, fresh corn
  • 4 cups cold cooked short pasta, (penne, rigatoni)
  • 25 cherry tomatoes, halved or quartered
  • 12 ounces marinated mozzarella balls
  • 1-2 cloves garlic, chopped
  • 1/4 cup each fresh parsley and basil, chives
  • 2 tablespoons oil reserved from mozzarella

Preparation

1. Cut the corn kernels from the cob. Combine the corn, pasta, tomatoes, garlic, mozzarella, herbs and oil. Toss well. Chill. Serves 8. 

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Ingredients

  • 2 ears, fresh corn
  • 4 cups cold cooked short pasta, (penne, rigatoni)
  • 25 cherry tomatoes, halved or quartered
  • 12 ounces marinated mozzarella balls
  • 1-2 cloves garlic, chopped
  • 1/4 cup each fresh parsley and basil, chives
  • 2 tablespoons oil reserved from mozzarella
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