posted by Ivanka 07-13-100 8:01 AM
California Home Cooking
Summer Pasta Salad
(serves 6 to 8)
12 oz. small pasta (shells, tripolini, farfellini, etc.)
3 cups small tomatoes, such as cherry, pear, or grape
Kernels from 3 ears of cooked corn
1/4 cup toasted sesame oil
3 Tbl. peanut oil
1/4 cup rice vinegar
Juice of 1 lime
1/2 tsp. sugar
1/2 tsp. grated fresh ginger
Kosher salt
Freshly ground black pepper
Pinch of cayenne
1 Tbl. minced basil, preferably Thai
1 Tbl. minced cilantro
1 Tbl. sesame seeds, toasted
Cook the pasta in a large pot of boiling salted water until it is just done. Drain, rinse in cool water, drain again, and transfer to a large bowl. Cut the tomatoes in half. Add the tomatoes and corn to the pasta.
In a small bowl, make a vinaigrette: whisk together the oils, vinegar, lime juice, sugar, and ginger. Tasta, and season with salt, pepper, and cayenne.
Pour the vinaigrette over the pasta, toss, add the basil and cilantro, and toss again. Scatter the sesame seeds over the salad, and serve within one hour. This salad can be refrigerated; remove it from the refrigerator 30 minutes before serving so that it can come back to room temperature.