Summer Pasta Salad w/ Fresh Corn, Edamame and Heirloom Tomatoes

Here is a wonderful pasta salad fresh from a summer garden.  This recipe feeds four.

INGREDIENTS

1/2 pound whole wheat pasta
1 cup edamame, shelled (fresh or frozen)
1 cup sweet corn, (fresh or frozen)
1 cup cooked garbanzo beans (if using canned, rinse well)
2 medium or one large heirloom tomato, chopped
1/2 cup red wine or sherry vinaigrette
freshly ground black pepper to taste

Optional:
a handful of fresh chiffonade basil
a sprinkling of shaved asiago cheese

RECIPE
Bring a pot of water to a rolling boil.  Once boiling add a healthy pinch of sea salt to and allow to come to a rolling boil.  The salt is essential as it raises the temperature of the water and allows the whole wheat pasta to cook well.  Add about 1/2 package of your preferred cut pasta.  Follow directions on packaging for cooking.  As the pasta just becomes al dente, add the corn and edamame.  When the water returns to a boil, strain.

While waiting for the pasta to cook, chop your tomato and rinse and drain your garbanzo beans if you are using the canned variety.  I prefer to make my own dressings as I need them and vinaigrette is easy and delicious as they come.  My basic vinaigrette recipe is here.

Put the tomatoes and garbanzos in a large mixing bowl.  Add the cooked vegetables and enough of the dressing just to cover everything.  Gently mix together and add freshly ground black pepper to taste.  This dish is best served at room temperature as the tomato and dressing have time to nicely infuse the pasta with their fabulous flavor.

It may be served immediately while the dish is hot, allowed to cool to room temperature or refrigerated according to your preference.  It is also terrific the next day.  Enjoy!