Petite Pasta Salad With Corn, Tomatoes and Feta

Step 1

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions.

Step 2

Meanwhile, in a large bowl, combine the tomatoes, corn, feta, chives, parsley, balsamic and red wine vinegars and oil. Season to taste with salt and pepper and toss to coat evenly. Let sit for 10 minutes.

Step 3

Drain the pasta and rinse with cool water so you can use it right away. Shake off any excess moisture, then add the pasta to the tomato-corn mixture. Toss to incorporate, adding more oil as needed.

Step 4

Serve immediately, or cover and refrigerate until needed. Bring to room temperature before serving.

Step 5

NOTE: To peel tomatoes, use a sharp knife to score a shallow "X" on the bottom of the fruit. 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. When they are cool enough to handle, discard the loosened skins.