Pasta Salad with Tomatoes & Corn

Mama Tina introduced this dish at her 4th of July function last year.  So, then I had to try it out for our first annual Margaritaville party last summer.  And so far this year, I’ve made it twice.  It’s a great light tasting, easy to fix pasta salad.  Enjoy!

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

METHOD:

  1. Whisk 4 tablespoons of olive oil, vinegar, basil and garlic in large bowl to blend.
  2. Heat remaining 1 tablespoon of olive oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes.
  3. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

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One comment

  1. That sounds so good. I bet you could grill the corn and it would be really good. Brian grilled corn to cut off and use in different dishes both nights I was there. So good!

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