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Pesto Ptitim and Corn Pasta Salad

Peak-season pasta salad perfection right here. Seasonal corn (or what you have around), pesto (homemade or store-bought), tomatoes, mozz and pine nuts get folded into ptitim, the unsung hero of cold pasta salads. This combo is irresistible, and comes together so easily. Picnic-friendly, any buffet’s friend, a great lunch alone or a wonderful, substantial side to a grilled dinner. 

Ingredients

2 1/2 cups corn kernels (from 3 ears of corn, or frozen defrosted or canned and drained)

1 1/2 cups ptitim (maftoul, fregola, or pearl couscous work great, too)

1 1/2 cups cherry tomatoes, quartered

1/2 cup diced red onion 

1 cup fresh mini mozzarella balls 

1 cup prepared pesto (recipe below, or store bought)

1/4 cup pine nuts

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper 

Instructions


Preheat the oven to 375°F.  Arrange the pine nuts on a small baking sheet and toast until lightly golden, 5 to 6 minutes. 


Bring a large pot of salted water to a boil over high heat. Add the ptitim and cook for 5 minutes. Add the corn and cook untll the pasta is al dente and the corn turns bright yellow, 2-3 minutes. Drain well, then transfer to large bowl.  Add the tomatoes, onions, mozzarella, pesto, pine nuts, salt, and pepper and toss to coat. Season with more salt and pepper to taste. 



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