Pasta Salad with Tomatoes & Corn

by Brennans Market Admin

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:

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.