Tomato and Corn Pasta Salad
★★★★★ 1 vote5
1/2 lbdry medium size shell pasta
1 boxfrozen sweet corn kernels
1/2 bunchcurley leaf parsely
1 1/2 ccherry tomatoes or grape tomatoes
1 cfreshly grated parmesan cheese
2 tspgarlic powder
1/2 colive oil, extra virgin
3/4 cbalsamic vinegar, white or regular
1 bunchgreen onions
1/2 cbasil, fresh
·salt and pepper to taste
1 cpepperoni or salami sliced into thin strips (optional)
How to Make Tomato and Corn Pasta Salad
- 1. Bring salted water to a boil, and cook medium sized shells as directed (usually I cook them 1-2 minutes past al dente).
- 2. While the water comes to a boil and the pasta is cooking, slice tomatoes in half vertically (top to bottom) Cut the entire green onion into 1/4 inch pieces on the bias. Mince parsley tops. Set all veggies and parsley aside.
- 3. Roll fresh basilinto a log shape and slice across the roll to make thin ribbon like pieces.
- 4. Drain pasta once it is finished cooking, and pour into a large bowl. Add remaining ingredients and mix well and cover. Chill until ready to serve.
**NOTE: This salad is ready to serve once you mix everything together, but is better when chilled and allowed to rest overnight.