Pasta with "Melted Tomatoes," Garlic and Basil
A quick throw together pasta dish using the sweet cherry tomatoes of the season
Summer produce shines in this vegetarian pasta salad
Ingredients
- 4 cups cooked penne pasta
- 2 cups fresh corn (about 4 ears of corn)
- 4 ounces fresh or part skim mozzarella cheese, cubed
- 1 red or orange bell pepper, chopped
- 3 cloves garlic, chopped
- 2 cups cherry tomatoes, halved
- fresh parsley, mint and basil, chopped
- 1/2 jalapeno chile
- 1/4 cup red onion, chopped
- 3 ounces feta cheese, crumbled
- 1/3 cup olive oil
- 1 tablespoon local honey
- coarse salt and pepper to taste
Preparation
1. Combine all ingredients in a large bowl. Stir until blended. Chill. Serve at room temperature.
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