12-Minute Pasta Salad


  • Salt and pepper, to taste
  • 3 ears corn, or 2 ½ cups frozen corn kernels, thawed
  • 1 pint grape or cherry tomatoes, halved
  • 6-8 large basil leaves, sliced thinly
  • 12-14 ½ ounces medium-sized whole-grain pasta
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar or fruit-infused vinegar

DIRECTIONS Bring a large pot of salted water to a boil over high heat. If the corn is very fresh, cut the raw kernels off and place in a large salad bowl. If not, microwave or steam the corn until crisp-tender, for 3-5 minutes, and let cool before cutting. Add the tomatoes, basil, and any prot...

View full recipe at SpringPad


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