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Jim Coleman Recipes

Pasta Salad with Tomatoes and Corn

For this recipe you will need:

For the dough:

  • 5 T olive oil
  • 3 T red wine vinegar
  • 1/2 cup chopped fresh basil
  • 2 large cloves garlic, chopped
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1 1/4 pound seasonal tomatoes, chopped
  • 8 oz penne pasta, freshly cooked
  • 1/2 cup grated Parmesan cheese

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

4 to 6 servings



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