Whole wheat macaroni is seasoned with traditional basil pine nut pesto and tossed with fresh corn, tomatoes, celery and shallots. Fresh mozzarella adds a delicate gourmet quality to this cool pasta salad that’s perfect for potlucks. This recipe comes to us from Kristina of FormerChef.com.
- 1 pound whole wheat macaroni
- a little olive oil, for the macaroni
- 3 ears fresh corn
- 1 pint grape tomatoes, halved
- 3 stalks celery, diced
- 2 shallots, minced
- 4 ounces basil pesto
- 1/3 cup lowfat mayonnaise
- 2 tablespoons red wine vinegar
- 6 ounces fresh mozzarella, diced
- salt and pepper, to taste
Bring a large pot of salted water to a boil over medium high heat. Cook the macaroni according to package directions. Drain, rinse and toss with a little olive oil to keep the pasta from sticking. Place in a refrigerator to cool while you prepare the rest of the ingredients.
Place another large pot of water over high heat. Add the corn to the water and cook for about 5 minutes. While the corn is cooking, prepare a medium bowl of ice water. When the corn has cooked for 5 minutes, submerge it into the ice water to immediately stop the cooking process. Cut the corn off the cob and set aside.
Place the chilled macaroni, cooked corn, tomatoes, celery and shallots together in a large bowl. Fold in the pesto, mayonnaise and red wine vinegar. Stir to ensure all ingredients are evenly distributed. Fold in the diced mozzarella, season with salt and pepper to taste and enjoy!