Tomato and corn pasta salad

  • Time cooking time: 8-10 minutes
  • Yield Serves 8

Ingredients

    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

Preparation

    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.
Notes
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