Pasta Salad with Fresh Tomato and Corn
Servings: 8
Ingredients
- 12 ounces about 4-5 cups uncooked
- pasta fusilli is best
- 6 tablespoons good quality olive oil divided
- 1 large red onion chopped
- 4 cloves garlic minced
- 2 cups fresh corn kernels cut from 4 ears of corn
- or frozen thawed corn
- 5 tablespoons red wine vinegar
- 1/2 cup chopped fresh basil
- 3 tablespoons chopped fresh oregano
- 6 medium about 2 pounds fresh tomatoes, coarsely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Transfer to a colander and rinse in cool water. Drain and transfer to a large serving bowl.
- In a medium saucepan, heat 1 tablespoon olive oil. Sauté the onion, garlic and corn for 3 to 4 minutes or until corn is cooked and onion is soft. Toss in remaining olive oil. Add vinegar, basil and oregano.
- Add sautéed vegetable mixture to pasta and toss. Fold in tomatoes and cheese and toss. Add salt and pepper. Serve immediately at room temperature.
Notes
Add 2 cups cooked, cubed chicken or turkey for an inexpensive main course. This recipe will feed a crowd, so halve the amounts if you’re serving a smaller group.
Nutritional Information:
Each serving contains 351 calories, 14g total fat, 4g saturated fat, 0g trans fat, 11mg cholesterol, 155mg sodium, 51g carbohydrate, 5g fiber, 8g protein
Recipe By: Bobbie Cloud
Serving Size: 8
Serving Size: 8