Pasta Salad with Heirloom Tomatoes, Zucchini and Corn

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Ingredients

1. 4 ears fresh corn, husks removed
2. 3 small zucchini, cut lengthwise into quarters
3. 2 garlic cloves, minced
4. pepper, to taste
5. 1 1/4 t salt, or to taste
6. 2 t balsamic vinegar
7. 6 T extra virgin olive oil
8. 2 lbs red, purple or black heirloom tomatoes, diced
9. 1 bunch fresh chives, cut into 1/4 inch slices
10. 24 large basil leaves, torn into 1 inch pieces
11. 1 lb bowtie pasta, cooked al dente according to package, rinse and drain
12. 7 oz Parmesan cheese, grated for serving.

Instructions

Grilled Zucchini and Corn

1. Brush zucchini with olive oil and grill till softened, but not mushy.
2. Allow to cool, and cut zucchini into small pieces.
3. Grill corn until charred.
4. Allow to cool, and cut corn kernels from cob.

Salad

1. In a large bowl, place the garlic, salt, pepper, vinegar and oil. Whisk until well blended.
2. Add the tomatoes, chives and basil. Toss until well mixed and set aside.
3. Add pasta to the tomato mixture.
4. Stir in zucchini and corn.
5. Mix well and let stand at room temperature for 15 to 30 minutes before serving.
6. Top with Parmesan cheese before serving.

Picture of Recipe