Ingredients
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16 oz pasta (fusilli, macaroni, or other small shape)
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1 tablespoon + 1 teaspoon kosher salt (divided)
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2 ears corn (yellow or white)
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1 lb asparagus, woody stems removed
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1 cup cherry tomatoes, halved
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3 tablespoons olive oil
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1/4 cup parmesan cheese (optional)
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Fresh basil, for garnish
Instructions
1. Cook Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.
Cook pasta to al dente per package instructions. Drain and set aside.
2. Blanch/Steam Vegetables
Steam corn and asparagus over boiling water 2–3 minutes, or boil briefly (1–2 minutes).
Goal: Tender-crisp texture with preserved chlorophyll and structural integrity.
Allow to cool.
Cut corn kernels from cob and dice asparagus into bite-size pieces.
3. Combine
In a large bowl, combine:
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Cooked pasta
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Corn
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Asparagus
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Cherry tomatoes
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Olive oil
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Remaining 1 teaspoon salt (adjust to taste)
Toss thoroughly for even oil dispersion.
Fold in parmesan if using
4. Chill & Finish
Refrigerate at least 1 hour before serving to allow flavor integration.
Garnish with fresh basil just before service.
Notes
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Avoid Overcooking: Overhydrated pasta will absorb dressing excessively and become soft after chilling.
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Oil Coating: Olive oil reduces sticking and slows moisture migration during storage.
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Customization: Add bell peppers, red onion, cucumber, parsley, or a light vinaigrette for additional acid balance.
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Make-Ahead Efficiency: Flavor improves after several hours of refrigeration.
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Storage: Airtight container, refrigerated up to 4 days. Stir before serving to redistribute oil.
This is a scalable, production-friendly side dish suited for cookouts, potlucks, and batch meal prep.
