Petite Pasta Salad With Corn, Tomatoes and Feta

Step 1

1 Bring a large pot of water to a boil over high heat

Step 2

2 Add the pasta and cook according to the package directions

Step 3

3 Meanwhile, combine the tomatoes, corn, feta, chives, parsley, balsamic and red wine vinegars, oil and salt and pepper to taste in a large bowl

Step 4

4 Toss to coat evenly; let sit for 10 minutes

Step 5

5 Drain the pasta and rinse it with cool water so you can use it right away

Step 6

6 Shake off any excess moisture, then add the pasta to the tomato-corn mixture

Step 7

7 Toss to incorporate; add oil as needed

Step 8

8 Serve immediately, or cover and refrigerate for 1 or 2 days

Step 9

9 Bring to room temperature before serving

Step 10

10 NOTE: To peel tomatoes, use a sharp knife to score a shallow "X" on the bottom of the fruit

Step 11

11 Place in a pot of boiling water or in a bowl of very hot water for 1 to 2 minutes; transfer the tomatoes to a bowl

Step 12

12 When they are cool enough to handle, discard the loosened skins