12 oz. pasta
2 ears corn, cooked or grilled, kernels cut off the cob
2 peaches, peeled (if desired), diced into bite-sized pieces
¼ cup pine nuts, toasted
1 ½ cup cherry tomatoes, halved
2 Tbsp. chopped basil, plus more for garnish
Freshly grated Parmesan Cheese
⅓ cup extra virgin olive oil
2 Tbsp. white balsamic or apple cider vinegar
1 small garlic clove, finely grated or crushed
⅓ cup shallot, finely diced
2 Tbsp. Smak Dab Honey Horseradish or White Wine Herb or your favorite Dijon mustard
(if not using Smak Dab, I’d add a tablespoon of honey)
Pinch of sea salt + pepper
In a small jar, combine all ingredients. Screw the lid on the jar and shake well.
Bring a large pot of salted water to a boil. Add the pasta, cook according to package directions and drain.
Add all salad ingredients except Parmesan Cheese to a bowl, drizzle over the dressing, starting with ½ of the dressing and adding more as needed. Stir gently to combine. Sprinkle with Parmesan Cheese and garnish with more fresh basil.