Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

TOMATO-CORN PASTA SALAD

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes

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 14-ounce can kidney beans or black 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.
Have you tried the recipe?

Tomato-corn pasta salad

Add Comment

* Required information
1000
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook