pasta with fresh tomatoes and corn

pasta with fresh tomatoes and corn
  • 8 ounces pasta
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup whole corn kernels, cooked
  • 4 tomatoes, chopped
  • 1/2 cup chopped green onions
  • 1 teaspoon dried basil
  • salt to taste
  • ground black pepper to taste
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons chopped fresh basil (optional)


  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

04/01/2017
pasta with fresh tomatoes and corn, Side Dish recipe PT10M PT2H 6 435 calories

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