10 ounces pasta – whole wheat or not
5 tablespoons red wine vinegar
5 tablespoons olive oil
1 clove garlic, minced
salt and pepper
1 tablespoon tomato paste
1/4 cup shredded parmesan cheese
1 cup chopped fresh basil
2 cups fresh or frozen corn
1 cup sliced cherry tomatoes
Cook pasta until al dente. Drain and rinse the pasta under cold water.
Place the pasta, tomatoes, corn, and fresh basil in a large bowl.
Mix the olive oil, minced garlic, red wine vinegar, tomato paste, salt and pepper. Once this is fully mixed, add the parmesan. Allow it to sit for 15-45 minutes before dressing the salad.
The Funky Oven 