Mitsides Point  Mitsides Point  |
PREPARE
15 mins
COOK
20 mins
Portion Nom
2 persons
Category:
Salads
SHARE or PRINT:

Goat Cheese, Corn, Basil and Cherry Tomato Pasta Salad

Ingredients

  • 1 cup Mitsides Tricolore Shrimps, boiled until al dente
  • 1 corn, kernels shaved off
  • 2 tablespoons goat cheese, in small pieces
  • 10 cherry tomatoes, diced in half
  • 2 tablespoons fresh basil, finely chopped
  • chicken broth for boiling the pasta in
  • 1 tablespoon grainy mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste

Made With

Fusilli Tricolore

Method

1. Make the dressing by mixing the mustard, honey and apple cider vinegar together in a small bowl.  I didnt need any salt, because the broth I boiled my pasta in was salty enough.

2. Boil a pot of water on the stove. Add the corn kernels and boil for 5 minutes. Remove the corn with a strainer and immediately dunk the corn into cold water. Remove the corn from the cold water and let cool.

3. Add a chicken stock cube to the water in which the corn was boiled. Add the pasta and boil the pasta until it is al dente. Remove the pasta, and drizzle a little olive oil over top just to ensure it doesnt stick and let the pasta cool.

4. Just before serving, assemble the salad. Add together the basil, cherry tomatoes, goat cheese, pasta and corn. Toss together with the dressing and serve. If you wish the salad to be served very cold, simply make the corn and the pasta the day before. Store the pasta and corn in the fridge until the next day and assemble the pasta then.

Related Recipes

20 mins

Cold tuna and pasta salad with parsley, coriander and mint pesto

logo