Cool Tomato Pasta Salad

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  • Makes: 4 servings
  • Serving Size: 1 1/3 cups
  • Start to Finish: 25 mins

Cool Tomato Pasta Salad

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Directions

  1. Cook dried pasta according to package directions. Drain pasta. Rinse in cold water and drain again. Meanwhile cut the corn kernels off the cobs.
  2. In a large bowl combine pasta, corn, beef, tomatoes, 1/4 cup shredded basil, and 2 tablespoons parmesan cheese; set aside.
  3. In a screw-top jar combine vinegar, olive oil, garlic, salt, and black pepper. Cover and shake well. Pour over pasta mixture; toss gently coat. Serve immediately. If desired, garnish with additional basil and/or parmesan cheese.

From the Test Kitchen

Lunch Tomorrow:

Make twice as much shredded cooked beef, halved cherry tomatoes, and shredded parmesan cheese. Wrap up in a whole grain tortilla for a on-the-go burrito.

Tip Ideas:

can be made ahead and stored for up to 2 days,

can use 1 cup frozen corn rather than corn on the cob,

use precooked pasta product or leftover pasta

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Nutrition Facts (Cool Tomato Pasta Salad)

  • Per serving:
  • 353 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 48 mg chol. ,
  • 241 mg sodium ,
  • 27 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 32 g pro.
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