This colorful pasta salad gets a unique, caramelized flavor from roasting the zucchini, tomato, and sweet corn. What a wonderful way to showcase the most delicious summertime vegetables.
3 large tomatoes, cut into quarters and seeded
1 ear of corn, shucked
1 cup sliced zucchini (½-inch rounds)
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons fresh lemon juice
12 ounces medium pasta shells, cooked according to package directions
¼ cup chopped fresh basil
3 ounces crumbled blue cheese
Preheat the oven to 425 degrees. Place the tomatoes, skin side down, on a baking sheet. Cut 1 inch off of each end of the corn. Place the corn on the baking sheet with the tomatoes. Place the zucchini on a separate baking sheet. Drizzle 1 tablespoon of the oil over the tomatoes and zucchini. Then sprinkle them with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
Place both baking sheets in the oven, and roast for 10 minutes. Remove the zucchini and toss. Return to the oven for another 10 minutes. Remove the vegetables from the oven, and let them cool slightly.
In a large bowl whisk together the lemon juice, ¼ cup of the oil, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon pepper. Cut the corn off of the cob, and add the kernels to the bowl. Roughly chop the zucchini and tomatoes, and add to the bowl. Add the cooked pasta, basil, and blue cheese to the bowl, and toss to combine. Serve at room temperature or refrigerate and serve chilled.
MAKES 6 TO 8 SERVINGS.
TIP: This pasta salad is even better the day after it’s made.