Pasta Salad with Tomatoes & Corn
Serving Size: Serves 4-6
5 Tablespoons Extra Virgin Olive Oil
5 Tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups (cut from 3 ears) fresh corn kernels or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
12 ounces Linguine or Fettuccine
1/2 cup Grated Parmesan Cheese
Adapted From: Epicurious.com
A great side dish with grilled meat or a terrific light lunch.
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 with salt and pepper.