Pasta with Fresh Tomatoes and Corn

Taste a late summer harvest in a colorful pasta sauce that needs no cooking. Simply stir cooked corn, chopped tomatoes and sliced green onions into a dressing of olive oil, red wine vinegar and basil. Toss with hot pasta and sprinkle with Parmesan.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 440 Calories

Ingredients

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

Recipe Instructions

Step 1

In a large pot with boiling salted water cook pasta until al dente. Drain.

Step 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.

Step 3

Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.