Ingredients
- 5 tablespoons olive oil
- 5 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
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Submitted 9/10/05.
Source: Bon Appétit
Submitted By: merstar unicorn
PASTA SALAD WITH TOMATOES AND CORN