The Times - Serving Waitsburg, Dayton and the Touchet Valley

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

DI...