Information
Course: main course, side dish
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 6 servings
Notes
A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes.
Ingredients
- 8 to 10 ounces angel hair pasta (capellini)
- 2 cups cooked fresh corn kernels (from 3 medium ears)
- 2 pounds flavorful tomatoes, diced
- ½ cup natural low-fat vinaigrette (try balsamic vinaigrette)
- 6 to 8 fresh basil leaves, thinly sliced
- Salt and freshly ground pepper to taste
Directions
1. Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.
2. Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.
Nutritional Information
Nutritional information is provided by the author.
Calories: 170
Total fat: 4 g
Protein: 4 g
Carbohydrate: 29 g
Cholesterol: 0 mg
Sodium: 191 mg