Corn And Tomato Pasta Salad

• kosher salt
• 2/3 cup vinaigrette mustard
• 1 shallot small, finely chopped
• 1/2 teaspoon grated lemon zest finely
• 2 ears corn husked
• 2 cups cherry tomatoes assorted, halved or quartered if large
• 1/3 cup fronds
• 1/2 cup fresh basil roughly chopped
• freshly ground pepper
• 2 ounces goat cheese crumbled

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
2. Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
3. Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
4. Mustard Vinaigrette: Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

kosher salt, vinaigrette mustard, shallot, corn husked, tomatoes, fronds, fresh basil, freshly ground pepper, goat cheese

Taken from www.yummly.com/recipe/Corn-and-Tomato-Pasta-Salad-1175876 (may not work)