TOMATO AND CORN PASTA SALAD

Tomato and Corn Pasta Salad image

Provided by Ann Walsh

Categories Salads

Time 40m

Number Of Ingredients 12

1/2 lb dry medium size shell pasta
1 box frozen sweet corn kernels
1/2 bunch curley leaf parsely
1 1/2 c cherry tomatoes or grape tomatoes
1 c freshly grated parmesan cheese
2 tsp garlic powder
1/2 c olive oil, extra virgin
3/4 c balsamic vinegar, white or regular
1 bunch green onions
1/2 c basil, fresh
salt and pepper to taste
1 c pepperoni or salami sliced into thin strips (optional)

Steps:

1. 1. Bring salted water to a boil, and cook medium sized shells as directed (usually I cook them 1-2 minutes past al dente).
2. 2. While the water comes to a boil and the pasta is cooking, slice tomatoes in half vertically (top to bottom) Cut the entire green onion into 1/4 inch pieces on the bias. Mince parsley tops. Set all veggies and parsley aside.
3. 3. Roll fresh basilinto a log shape and slice across the roll to make thin ribbon like pieces.
4. 4. Drain pasta once it is finished cooking, and pour into a large bowl. Add remaining ingredients and mix well and cover. Chill until ready to serve. **NOTE: This salad is ready to serve once you mix everything together, but is better when chilled and allowed to rest overnight.