Corny Tomato Pasta Salad
Serving
Size: 1/2 cup
Yields: 14 servings
Time:
45 minutes
Ingredients:
·
2 cups corn
(frozen, canned or fresh)
·
¾ cup sun dried
tomatoes, chopped
·
¼ cup chopped red
onion
·
1 tablespoon
dried basil
·
2 tablespoons
olive oil
·
1 tablespoon red
wine vinegar
·
1 clove garlic,
minced
·
½ teaspoon salt
·
½ pound whole-wheat
small-shaped pasta (examples: elbow macaroni or rotini), cooked, drained and
cooled
Instructions:
1. Combine the corn, tomatoes,
red onion, basil, olive oil, vinegar, garlic, and salt in a large bowl and mix
well. Set aside to let marinate, at least 5 minutes, and up to 30 minutes
(Pasta can be cooked during this time).
2. Add pasta and mix well.
3. Serve right away or let sit
for longer to let the flavors get stronger.
Source: Adapted from https://www.chopchopfamily.org/recipe/corny-tomato-pasta-salad
Drexel University, Multicultural
Cooking Club
This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). This institution is an equal opportunity provider.
Music: Guitalele's Happy Place by Stefan Kartenberg (c) copyright 2017 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/JeffSpeed68/56194 Ft: Kara Square (mindmapthat)