Pasta Primavera Salad

• FOR THE PASTA SALAD:
• 1 pint Cherry Tomatoes, Halved
• 1 cup Corn Kernels
• 2 Tablespoons Olive Oil, Divided
• 1 pound Pasta Of Your Choice (I Used Mini Rigatoni)
• 2 Tablespoons Breadcrumbs
• 1 Tablespoon Chopped Parsley
• 8 spears Asparagus, Julienned Or Shaved
• FOR THE CREAMY LEMON VINAIGRETTE:
• 2 Tablespoons Olive Oil
• 2 Tablespoons Pasta Water
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Mayonnaise
• 1 teaspoon Mustard
• 1 whole Shallot, Peeled And Small Diced
• 1 Tablespoon Chopped Basil
• Salt And Pepper, to taste

1. Preheat the oven to 400 F.
2. Combine the tomatoes and corn in a bowl and toss with half of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in the oven for 20 minutes.
3. Cook the pasta according to package instructions. Reserve 2 tablespoons of the cooking water before draining.
4. Make the dressing by whisking together the olive oil, water, lemon juice, mayonnaise, mustard, shallot and basil. Season with salt and pepper.
5. Add the remaining half of the olive oil into a pan along with the breadcrumbs and parsley. Saute on medium heat, stirring frequently, for a couple of minutes until the breadcrumbs have browned.
6. Toss the cooked pasta with the roasted corn and tomatoes, shaved asparagus and dressing. Top with the toasted breadcrumbs.

salad, tomatoes, kernels, olive oil, pasta, breadcrumbs, parsley, lemon vinaigrette, olive oil, pasta water, lemon juice, mayonnaise, mustard, shallot, basil, salt

Taken from tastykitchen.com/recipes/salads/pasta-primavera-salad/ (may not work)