- 1 1/2 tablespoons red-wine vinegar
- 3 tablespoons olive oil, or to taste
- 1/2 cup cooked corn kernels (cut from about 1 ear of corn)
- 1 pound tomatoes, seeded and chopped [the secret of this recipe is to use the ripest, most flavorful ones]
- 1/4 cup thinly sliced scallion
- 1/2 pound fusilli or other spiral-shaped pasta
- In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.