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.

　　

Ingredients

6 servings

　　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

　　

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

　　The Vegetarian 5-Ingredient Gourmet