Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil

A simple pasta dish that offers a winning summertime combination of tomatoes, corn, basil and fresh mozzarella. It is great for any backyard food affair because it goes with just about everything. Dress this salad just before serving as the pasta absorbs the dressing and you may need additional lemon juice or oil.


1 Pound Penne Pasta

1 Tablespoon Salt

1 ½ Cups Fresh Corn

1 Tablespoon Olive Oil

1 ½ Cups Fresh Mozzarella (Cut Into Tiny Cubes)

4 Tomatoes (Cored & Diced)

Zest From 1 Lemon

1 Cube Basil Leaves (Rinsed & Dried)


3 Tablespoons Fresh Lemon Juice

1 Tablespoon Aged Red Wine Vinegar

1 Teaspoon Finely Minced Garlic Clove

1/3 Cup Olive Oil

1 Tablespoon Olive Oil For Pasta

½ Teaspoon Salt

Bring the water to a boil and add 1 tablespoon salt. Add the pasta. About two minutes before the pasta is done add the corn. Continue cooking until the pasta is al dente. Drain both the pasta and corn. DO NOT rinse. Add 1 tablespoons olive oil to the cooling pasta to keep from sticking. Shake to distribute the oil and set aside to cool.

To make the dressing, whisk together the lemon juice, vinegar, garlic, olive oil and salt. Before serving, combine the pasta and corn with the fresh mozzarella, tomatoes and lemon zest. Mix in the dressing and gently slice the basil into thin strips and add to the salad. Serve immediately. Serves 10


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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