Mediterranean Basil Pasta Salad

Steps

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1. 1
   Cook the short pasta in boiling salted water. Prepare a bowl of ice water on the side.
   ▶ ≈0:14
2. 2
   Blanch the fresh basil leaves in the boiling water for about 10 seconds, then immediately shock them in the ice water to preserve their bright green color.
   ▶ ≈0:38
3. 3
   Drain the cooled basil leaves and squeeze out any excess water using a paper towel.
   ▶ ≈1:46
4. 4
   Place the drained basil, lime juice, chopped shallot, garlic clove, olive oil, white wine vinegar, salt, and red pepper flakes into a food processor. Pulse until the basil vinaigrette is well combined.
   ▶ ≈2:27
5. 5
   Drain the cooked pasta and let it cool to a warm temperature.
   ▶ ≈2:27
6. 6
   Thinly slice the zucchini. Dry the corn kernels thoroughly with a towel to remove excess moisture.
   ▶ ≈4:03
7. 7
   Heat olive oil in a skillet until shimmering. Add the zucchini slices in a single layer and sear until they gain color.
   ▶ ≈4:44
8. 8
   Season the zucchini with salt, pepper, and chili flakes. Once the zucchini begins to color, push it to the side, add the corn kernels, and toss together briefly to char the corn while keeping the vegetables crisp.
   ▶ ≈5:10
9. 9
   Place the warm pasta in a large bowl and add the charred vegetables. Toss gently to combine.
   ▶ ≈6:43
10. 10
    Pour the basil vinaigrette over the pasta and vegetables, then toss well to coat everything evenly.
    ▶ ≈6:57
11. 11
    Add the halved cherry tomatoes and shaved parmesan cheese, then gently toss to incorporate.
    ▶ ≈7:11
12. 12
    Chill the pasta salad in the refrigerator before serving.
    ▶ ≈7:24