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PASTA SALAD WITH TOMATOES AND CORN Recipe | |
Salad | |
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Ingredients:
5 tablespoons olive oil5 tablespoons red wine vinegar 1/2 cup chopped fresh basil 2 large garlic cloves, chopped 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed 1 1/4 pounds plum tomatoes, chopped 8 ounces penne pasta, freshly cooked 1/2 cup grated Parmesan cheese
Directions:
Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; saute 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.4 to 6 servings. Bon Appétit Too Busy To Cook? April 2000 Katie Morford, San Francisco, CA | |