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Categories:
red wine vinegar olive oil kosher salt black pepper corn kernel cherry tomatoes scallions yellow pepper parsley fusilli
Viewed: 55 - Published at: 6 years agoIngredients
- 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
- 14 cup thinly sliced scallions or 14 cup one scallion
- 12 cup chopped yellow pepper
- 14 cup chopped parsley
- 1 lb fusilli or 1 lb other type pasta
Method
- In a large bowl whisk together the vinegar the oil and the salt and pepper.
- Toss corn, tomatoes, scallion, pepper and parsley together.
- In a kettle of boiling salted water cook the fusilli for 8-10 minutes.
- Drain.
- Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
- Toss and serve.
