You've been having a lovely picnic, with chirping birds, sunny skies, and all that warm spring-y jazz. Then someone brings the plastic tub of grocery store macaroni salad out and, just like that, thunderclouds and doom. You're going to have to eat that stuff, just to be polite. Or, you can rewind time and order this meal, a pasta salad that blows any and all out of their picnic basket water. Fresh sweet corn and rich goat cheese perfectly round out the pasta, and the basil garnish adds that supple spring note. Get those birds back to chirping and that sun out of from the clouds: You've brought the pasta salad to a whole new level.
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
Wipe pot clean and reserve.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" dice.
Peel husk off corn, rinse, and carefully remove kernels from cob.
In a mixing bowl, combine half the garlic, half the Parmesan (reserve remaining of each for sauce), and 1 Tbsp. olive oil. Set aside.
Bake Bread and Start Sauce
Place ciabatta halves on prepared baking sheet, cut side up. Spread Parmesan-garlic mixture on bread.
Bake in hot oven until lightly browned, 6-8 minutes.
While bread bakes, return pot used to cook pasta to medium-high heat and add 1 tsp. olive oil. Add corn to hot pot and cook undisturbed until lightly charred, 2-4 minutes.
Stir in shallot and remaining garlic, 1 minute.
Season with ¼ tsp. salt and a pinch of pepper.
Toss the Pasta
Add cream, reserved pasta water, and remaining Parmesan to pot.
Bring to a boil and remove from burner.
Stir in pasta and ¼ tsp. salt.
Finish the Dish
Stem basil and tear into small pieces.
Plate dish as pictured on front of card, garnishing with goat cheese (breaking up if needed) and basil. Bon appétit!