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Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work.

Recipe by Cooking Light July 2001

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Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.

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  • To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.

Nutrition Facts

312 calories; calories from fat 16%; fat 5.4g; saturated fat 0.8g; mono fat 3g; poly fat 1.2g; protein 10.1g; carbohydrates 59g; fiber 5.1g; iron 2.9mg; sodium 318mg; calcium 27mg.
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