By Teeny McMunn
The Times 

Pasta with Fresh Tomatoes and Corn

My Recipe Box

 

August 23, 2018

Courtesy photo

This almost seems like not really a recipe as, in my opinion, pasta salads are a catchall. But I thought this might give someone an idea on what to fix and use some of the fresh vegetables of the season.

I will make this next week for our church potluck luncheon, though the dressing I might tweak a bit.

INGREDIENTS

8 oz pasta

1 tsp dried basil

4 Tbsp olive oil

salt to taste

2 Tbsp red wine vinegar

ground black pepper to taste

½ c. whole corn kernels, cooked

1 Tbsp grated Parmesan cheese

4 tomatoes, chopped

2 tsps chopped fresh basil (optional)

½ c. chopped green onions

DIRECTIONS:

In a large pot with boiling salted water, cook pasta until al dente. Drain

Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions (green onions). Let sit for 5 to 10 minutes.

Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

MY NOTES:

I like angel hair pasta because it's not so thick, but for this salad, I will break it up. Angel hair pasta is much like spaghetti, so if you don't break it up, you will end up with a fork of spaghetti and no vegtables on it.---in my opinion. Of course there are lots of choices in pasta shapes.

Also, if you are serving it soon, then fresh regular tomatoes would be ok, but if not, then you might consider cherry tomatoes, so it doesn't get too juicy. Any other fresh vegetable is fair game. Perhaps add chicken if it needs to be hardier, and serve with a nice thick slice of fresh bread.

Last week I asked for zucchini recipes. Monday I came to work and someone had slipped them through the mail slot. THANKS. I will chose one for next week's paper!!

 

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