#598: Summer-in-a-Bowl Pasta Salad

I absolutely enjoy eating pasta salads.  They are the perfect dish to bring to a potluck, picnic or gathering because you can make it ahead of time.  This dish suggests eating warm, but personally I enjoyed it better the next day after it sat in the fridge and got cold. 

8 oz. farfalle (bow-tie pasta)
2 tablespoons extra-virgin olive oil
1 medium red onion, halved, sliced (3 cups)
1 tablespoon minced garlic
2 cups fresh corn kernels (I used 1 bag of thawed frozen corn)
1 orange, yellow or red bell pepper, coarsely chopped
1 small zucchini, halved lengthwise, sliced (1 cup)
1 large tomato, chopped (1 1/4 cups)
3/4 cup shredded Parmesan cheese, divided
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
1/3 cup slightly packed chopped fresh basil
1/4 cup chopped fresh chives

Cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta cooking water.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook and stir onion 1 minute. Stir in garlic; cook 30 seconds or until fragrant. Add corn, bell pepper and zucchini; cook and stir 3 to 4 minutes or until barely crisp-tender. Stir in tomato, 1/4 cup of the cheese, cream, reserved pasta water, salt, black pepper and crushed red pepper. Bring to a boil; boil 1 to 2 minutes or until slightly thickened. Remove from heat.

Add pasta to skillet. Toss with basil and chives; sprinkle with remaining 1/2 cup cheese.
4 (2-cup) servings