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!
1/2 cup grated Parmesan cheese
- Whisk 4 tablespoons of olive oil, vinegar, basil and garlic in large bowl to blend.
- Heat remaining 1 tablespoon of olive oil in heavy large skillet over medium heat. Add corn; sauté 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.