Fusilli With Corn and Tomatoes

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.

• Ready In: 45 mins
• Serves: 4

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.