Summer Penne with Sun-Dried Tomatoes, Corn, and Arugula

We love making pastas in the summertime that can be enjoyed either warm, straight from the stovetop, or chilled alongside other picnic foods. This recipe is exactly that kind of dish. Served immediately, it’s a comforting meal that’s great for a summer dinner. But it’s just as delicious served cold at your next outdoor BBQ.

Like most other great pasta recipes, this one has a simple formula that lets the freshness of the ingredients speak for themselves. Seasonal corn, fresh from the cob, along with tender arugula leaves and sun-dried tomatoes, make for a colorful and veggie-packed pasta. All it takes is a bit of our spicy Italian Blend Extra Virgin Olive Oil and peppy White Balsamic Vinegar (along with basil and feta cheese!) to carry the flavors of this delightful dish.

Ingredients

• 1/2 pound penne pasta

• 3 cups loosely packed baby arugula

• 2 cups fresh corn (from about 2 ears)

• ½ cup sliced oil-packed sun-dried tomatoes

• ¼ cup sliced fresh basil

• 3 to 5 tablespoons Italian Blend Extra Virgin Olive Oil, to taste

• 2 to 3 tablespoons White Balsamic Vinegar, to taste

• Sea salt and black pepper, to taste

• 1/3 cup crumbled feta cheese, for serving

Directions

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until just al dente, 9 to 11 minutes. Drain and return to pot.
2. Add arugula, corn, tomatoes, and basil to pasta; stir well to mix.
3. Add olive oil, balsamic vinegar, salt, and pepper to pasta mixture to taste; mix well and adjust seasonings.
4. Serve immediately, at room temperature, or chilled. Just before serving, fold in feta cheese.