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| TOMATO-CORN PASTA SALAD |
Serves: 8
1 pound penne pasta
2 pounds
tomatoes, seeded and cut in chunks (about 5)
2 tablespoons olive oil
2
tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/4
teaspoon pepper
1 cup corn kernels
1 cup crumbled feta cheese
1 cup
chopped parsley
1 can kidney beans, drained and rinsed
1/2 cup finely
chopped fresh coriander
Cook penne until tender
but firm; drain well. Rinse under cold water; drain again.
Combine
tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand
for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander.
Refrigerate. Serve cold.
