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Whisk 4 Tbsp. extra-virgin olive oil, 5 Tbsp. red wine vinegar, ½ cup chopped fresh basil, and 2 large garlic cloves, finely grated on a Microplane, in a large bowl to blend.
Heat remaining 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium heat. Add 1½ cups fresh or frozen, thawed corn kernels, and sauté until just starting to brown, about 3 minutes. Add corn to dressing in bowl. Add 1¼ lb. plum tomatoes, chopped, 8 oz. penne pasta, freshly cooked, and ½ cup (50 g) freshly grated Parmesan cheese; toss to blend. Season salad with kosher salt and freshly ground black pepper. Editor’s note: This corn and pasta salad recipe was first printed in August 2017. Head this way for more of our best summer side dishes →