A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes. This is delicious with Creamy Pinto Bean Puree (page 16) for a satisfying summer meal.
Recipe information
Yield
6 servings
Ingredients
8 to 10 ounces angel hair pasta (capellini)
2 cups cooked fresh corn kernels (from 3 medium ears)
2 pounds flavorful tomatoes, diced
1/2 cup natural low-fat vinaigrette (try balsamic vinaigrette)
6 to 8 fresh basil leaves, thinly sliced
Salt and freshly ground pepper to taste
Preparation
Step 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.
Step 2
Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.
nutrition information
Step 3
Calories: 170
Step 4
Total Fat: 4g
Step 5
Protein: 4g
Step 6
Carbohydrate: 29g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 191mg
