Fusilli With Corn and Tomatoes

Ingredients

• 3 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup cooked corn kernel (cut from 2 ear of corn)
• 1 pint cherry tomatoes
• sliced in half
• 14 cup thinly sliced scallions or 14 cup one scallion
• 12 cup chopped yellow pepper
• 14 cup chopped parsley
• 1 lb fusilli or 1 lb other type pasta

Instructions

1. In a large bowl whisk together the vinegar the oil and the salt and pepper.
2. Toss corn, tomatoes, scallion, pepper and parsley together.
3. In a kettle of boiling salted water cook the fusilli for 8-10 minutes.
4. Drain.
5. Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
6. Toss and serve.