Farfalle Pasta, Corn, and Tomato Salad

Ingredients:

• 450 g farfalle pasta
• 2/3 cup mustard vinaigrette (see recipe below)
• 1 small shallot, chopped
• 0.5 tsp finely grated lemon zest
• 2 ears of corn, husked
• 2 cups mixed cherry tomatoes, halved or quartered if large
• 1/2 small fennel root, thinly sliced ​​+ 1/3 cup chopped herbs
• 0.5 cup fresh basil, coarsely chopped
• 55 g goat cheese, crumbled

Preparation:

1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions. Drain and let cool to room temperature. Meanwhile, in a large bowl, combine the vinaigrette, shallots, and lemon zest.
2. Preheat the oven to broil. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
3. Add the pasta, corn, tomatoes, fennel (root and leaves), and basil to the bowl with the dressing; stir, season with salt and pepper to taste. Gently fold in half of the goat cheese, then sprinkle the remaining cheese on top.
   
   

   Vinaigrette dressing with mustard

   
   In a bowl, combine 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Slowly pour in 2/3 cup olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
   Exit: about 1 tbsp.