Makes 6 to 8 servings
You can call this pasta salad and enjoy it room temperature or chilled, or you can keep the components hot for a late-summer dinner. Try basil, mint, or a combination of the two as a substitute for the dill, if you like.
Ingredients
- 1 lb orecchiette
- 1/4 cup plus 2 tablespoons olive oil, plus more as needed
- 1 medium zucchini, large dice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 medium shallot, thinly sliced
- Kernels from 3 ears of corn
- 1 pint cherry tomatoes
- 2 tablespoons lemon juice, plus more as needed
- 1/3 cup Pecorino-Romano, plus more as needed
- 1/4 cup roughly chopped dill
Directions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, about 9 minutes. Drain and toss with 2 tablespoons oil and set aside to cool. Spread on a baking sheet to cool quickly, if needed.
- Meanwhile, heat the remaining 1/4 cup oil in a large skillet over medium-high heat. Add the zucchini and shallot; season with salt and pepper. Cook, stirring occasionally but not too often, until the zucchini is beginning to brown around the edges but not cooked all the way through, about 3 minutes. Transfer to the bowl or tray with the cooling pasta.
- To the same pan, add the corn kernels and tomatoes. Add more oil, if needed, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and the corn is cooked through and browning around the edges, about 5 minutes. Deglaze the pan with the lemon juice, remove from the heat, and set aside to cool slightly.
- Add the cooled tomato mixture to the pasta and zucchini. Add the cheese and dill just before serving. Adjust the seasoning with salt, lemon juice, and cheese, and serve at room temperature or chilled.
