Cold Angel Hair Pasta with Fresh Corn and Tomatoes
The Vegetarian 5-Ingredient Gourmet
Published by Clarkson Potter
Editor's Note: When you envision a recipe for angel hair pasta, you likely picture a plate of piping hot pasta with shrimp and perhaps a cream-based sauce. But what if you went in a different direction? In this recipe for Cold Angel Hair Pasta with Fresh Corn and Tomatoes, you can make a delicious and hearty dish that's also refreshing. This recipe can be made in advance, too, so consider making this pasta dish the night before if dinnertime is always hectic for you in the summer. You'll love taking this dish with you on a picnic, or pack it up for a light lunch at work!
A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes.
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseMain Course, Side Dish
Taste and TextureHerby, Light, Tangy
Type of DishPasta
- 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
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.
Combine the pasta with the remaining ingredients and toss well.
Cover and refrigerate until needed or serve at once.
2001 Nava Atlas