Corn and tomato pasta salad

Delight in the flavors of summer with this vibrant corn and tomato pasta salad. Bursting with fresh ingredients, it's a feast for the senses.

Ingredients:

• Kosher salt
• 450g farfalle pasta
• 2/3 cup mustard vinaigrette (see directions)
• 1 small shallot, finely chopped
• 1/2 teaspoon finely grated lemon zest
• 2 ears of corn, husked
• 2 cups assorted cherry tomatoes, halved or quartered if large
• 1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds
• 1/2 cup fresh basil, roughly chopped
• Freshly ground pepper
• 60g goat cheese, crumbled

Instructions:

1. Bring a large pot of salted water to a boil. Follow the package instructions to cook the pasta. Once done, strain and let it cool down to room temperature. In the meantime, in a large bowl, mix together the vinaigrette, shallot, and lemon zest; set it aside.
2. Preheat the broiler. Arrange the corn on a baking sheet and broil, turning occasionally, until it gets a light char on all sides, which usually takes about 5 minutes. Allow it to cool slightly, then remove the kernels from the cob.
3. Combine the pasta, corn, tomatoes, fennel, fennel fronds, and basil with the vinaigrette; mix well to coat everything and season with salt and pepper. Gently fold in half of the goat cheese, then sprinkle the remaining on top.
4. In a bowl, whisk together 1/4 cup of white wine vinegar, 1 tablespoon of dijon mustard, 1/2 teaspoon of kosher salt, and some black pepper. Slowly pour in 2/3 cup of olive oil while whisking continuously until the mixture thickens. Adjust the seasoning with more salt and pepper to your liking. (This recipe yields about 1 cup of vinaigrette.)

Summary:

• Calories: 2958 kcal
• Fat: 105 g
• Protein: 84 g
• Carbs: 432 g
• Potassium: 3195 mg
• Magnesium: 406 mg