Summer Pasta Salad w/ Charred Corn & Cherry Tomatoes

Basil and tomatoes are my favorite part of summer....yes, and also corn.

I now grow 6 varieties of basil in my garden and use it every day in something or other.

This is the most delicious pasta salad, if that's what you want to call it.
You might think the dressing is weird, but it's SO DELICIOUS, trust me.

This is amazing with grilled chicken for a main dish, or without for a picnic salad.

Here's how:

Pasta Salad w/ Charred Corn & Cherry Tomatoes:

8 oz. (half a box) of fusilli pasta
1 lb. of mixed cherry tomatoes (use yellow, red, purple and orange)
16 oz. bag of frozen corn, defrosted
1 tbsp butter
kosher salt & pepper
big handful of basil (I used Genovese and Opal basil...fancy pants)

Dressing:
1 heaping tbsp of pesto (store bought is fine)
3 tbsp red wine vinegar
2 tbsp mayonnaise (don't omit this!)
1/4 cup of olive oil
1 tbsp honey (yes, that's right)

In a large seasoned cast iron skillet, heat the butter and add in the corn. Make sure it is in one layer.
Do not disturb for 7 minutes, until you hear it popping.

Turn the corn over and let cook another 7 minutes. The corn will be popping and charred.

Dump into a bowl with the cooked pasta.

Whisk up dressing and pour over the cooked pasta corn.

Mix in the cherry tomatoes and the basil leaves.

I love this colorful pasta salad and have to keep it in the outside fridge, or I will eat the whole thing!

So good.