Fusilli with fresh tomatoes and corn (skinny pasta)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Plum tomatoes; chopped |
| 1 | cup | Fresh whole-kernel corn; cooked |
| ½ | cup | Thinly sliced green onions; with tops |
| 2⅔ | cup | Fusilli (spirals); cooked at room temperature |
| Fresh Basil Dressing; see recipe follow | ||
Directions
Corn, Tomatoes and Basil! Some think of this as the 'perfect' luncheon salad: 135 cals per serving (26% CFF: 4.0 gm total fat). Estimated by author.
Make the dressing in advance and refrigerate until needed.
Combine tomatoes, corn, onions, and pasta in salad bowl; pour Fresh Basil Dressing over and toss.
From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Ed.), MasterCook 3: Dec 1996.
Recipe by: Sue Spitler (1994)
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jun 19, 1999, converted by MM_Buster v2.0l.
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