Bursting with color and taste, this easy Heirloom Tomato Pasta Salad is a fresh and flavorful summer dish! Made with colorful pasta, in-season heirloom tomatoes, and a bright and zesty dressing.
Begin by cooking your pasta according to the package directions. Cook the pasta until just past al dente - you don't want the pasta to be too firm.
When pasta is done cooking, drain, rinse with cold water, drain again, then set aside.
While the pasta is cooking, prep your vegetables. For the corn, put the unshucked ear in the microwave, and microwave for 3-4 minutes. When done, let the corn cool while still in its husk. When cooled, shuck the corn then cut the kernels off. Set aside.
Prep the rest of the veggies by cutting the heirloom tomatoes into quarters, chopping the pepper into small pieces, and finely mincing the chives and basil.
Make the dressing by adding all dressing ingredients into a bowl, and whisking until evenly combined. Taste, and adjust seasonings to your preference.
Once everything is ready, mix all prepped components in a large bowl. Pour in 3/4 of the dressing, and mix well. If serving immediately, mix in the remaining 1/4 of the dressing. If not, reserve the remaining 1/4 to mix in to the pasta salad right before serving.
Garnish with extra herbs, if you'd like.
Enjoy!
Notes
If you can't find mini heirloom tomatoes, regular cherry tomatoes will do just fine!
For this recipe I used banana peppers I grew in my garden, but you can use any type of in-season pepper - bell peppers, hot Hungarian peppers, poblanos, etc.