Fusilli With Corn and Tomatoes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great summer dish all on it's own or, served with a tossed salad and garlic bread. Light, easy and delicious. Lovely colors too. I like a yellow pepper but, any kind will do. Even a little hot pepper chopped is nice in this dish. I use whole wheat pasta but, I have also used semolina. Both are yummy for this recipe. I like to soak the scallion in cold water first as, it is a bit strong for me but, others can leave as is. I also remove some of the seeds of the tomatoes after halving them. To cook the corn in the microwave. Leave in husk and cook on high for 5 minutes for two ears. Ingredients:
3 tablespoons red wine vinegar |
6 tablespoons olive oil |
1 teaspoon kosher salt |
1 teaspoon black pepper |
1 cup cooked corn kernel (cut from 2 ear of corn) |
1 pint cherry tomatoes, sliced in half |
1/4 cup thinly sliced scallions or 1/4 cup one scallion |
1/2 cup chopped yellow pepper |
1/4 cup chopped parsley |
1 lb fusilli or 1 lb other type pasta |
Directions:
1. In a large bowl whisk together the vinegar the oil and the salt and pepper.
2. Toss corn, tomatoes, scallion, pepper and parsley together.
3. In a kettle of boiling salted water cook the fusilli for 8-10 minutes. Drain.
4. Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
5. Toss and serve.
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