Not Just Another Pasta Salad

I know — we all have a zillion of them. And usually they’re filled to the brim with a a dozen or more ingredients that all intersect, and so all you taste is the dressing. This is my favorite barbecue side dish that celebrates the best of summer.

  • 8 ounces salad-size dried pasta, such as small shells, farfalle, ditalini or tubetti
  • 1 pound tomatoes, peeled and seeded, cut into 1/4- to 1/2 inch dice (1 1/4 cups; see NOTE)
  • Kernels from 2 ears of cooked corn (1 1/2 cups)
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons finely chopped chives
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar, or more to taste
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper


Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions.

Meanwhile, combine the tomatoes, corn, feta, chives, parsley, balsamic and red wine vinegars, oil and salt and pepper to taste in a large bowl. Toss to coat evenly; let sit for 10 minutes.

Drain the pasta and rinse it with cool water so you can use it right away. Shake off any excess moisture, then add the pasta to the tomato-corn mixture. Toss to incorporate; add oil as needed.

Serve immediately, or cover and refrigerate for 1 or 2 days. Bring to room temperature before serving.

NOTE: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottom of the fruit. Place in a pot of boiling water or in a bowl of very hot water for 1 to 2 minutes; transfer the tomatoes to a bowl. When they are cool enough to handle, discard the loosened skins.

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