Summer Pasta Salad

My office is located in a bit of a restaurant dead-zone.  Within walking distance, we have a questionable diner, an Italian bakery, a deli, a little taco shop... and that's about it.  Given the limited variety, we "Juvie" employees have really gotten to know the menus at each of these establishments, for better or worse.  While many of the Taylor Street offerings have lost their appeal over time, a couple items still manage to inspire lunchtime cravings.  

The chopped salad at the bakery is always worth a walk down the street.  It combines sweet tomatoes and corn, savory grilled chicken and bacon, creamy blue cheese, and a zingy vinaigrette.  It's the perfect lunch for a sunny summer day (particularly on days when I am desperate to get outside and defrost after spending the morning in an over-air-conditioned courtroom).  

The flavors of this salad recently inspired an easy and seriously tasty pasta salad that celebrates some of my favorite summer ingredients: fresh corn, tomatoes, and basil.  This recipe is equally perfect as a side dish at a barbeque or as a quick lunch on those days when you simply don't have time to squeeze in a lunchtime walk (read: thaw).

Summer Pasta Salad
(Serves 6-8 as a side dish, serves 4 as a main course)
 
1 10-ounce container cherry or grape tomatoes, halved
1 heaping cup frozen or fresh corn (about 2 ears - I roast mine in the husk for 30 minutes at 350 degrees and it's perfect every time!)
2 TBSP fresh basil, chiffonade
1/4 cup crumbled gorgonzola
4 strips of bacon, cooked until crispy and crumbled
2 cups small pasta of your choosing (I used pipette)
1/4 cup extra virgin olive oil
2 TBSP white balsamic vinegar (or red wine vinegar)
Kosher salt
Freshly ground black pepper

Bring a large pot of salted water to a boil.  Cook the pasta until just al dente (no one likes a mushy pasta salad).  Meanwhile, half the tomatoes, crumble the bacon, chop the basil, and make the vinaigrette by whisking the olive oil and vinegar together with a couple big pinches of salt and pepper.  

The makings of a great pasta salad.  And a glass of wine... which can't hurt either.

When the pasta is done, drain it thoroughly and dump it into a large mixing or serving bowl.  Add the tomatoes, corn, basil, and vinaigrette and toss the pasta salad.  Sprinkle in the gorgonzola and bacon and lightly toss to combine.  At this point, you can serve the pasta salad right away or you can chill it and serve it later.  It's delicious both ways!

Summer in a bowl :o)