Summer Corn and Tomato Pasta

Total Time
43mins
Prep 20 mins
Cook 23 mins

Summer Corn and Tomato Pasta

Ingredients Nutrition

Directions

  1. In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
  2. Let stand at room temperature for 15 minutes or for up to 2 hours.
  3. In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
  4. Add tomato mixture; stir over medium heat just until heated through.
  5. Serve sprinkled with feta.
  6. Make ahead:
  7. To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.

Reviews

(3)
Most Helpful

Very nice recipe, although I substituted black beans with some other kind of beans (I honestly don't know which; I think it might even have been black-eyed peas!)... made it taste just a wee bit odd. Next time, if I can't find black beans (I need to know what it's called in Hindi! Help, anyone?!), I'll just make the recipe without it :)

Anu November 26, 2001

I really like this recipe, but to me it needed more of a flavor. I added quite a bit of balsalmic vinegar which made it perfect for us. Thanks for a nice summery recipe.

Stephie Biggs June 26, 2009

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