Gluten-Free Penne Pasta Tossed with Fresh Tomatoes and Corn
A perfect recipe when you have an abundance of fresh tomatoes and left over cooked ears of corn. A light and refreshing summertime pasta dish. Omit Parmesan Cheese to make dairy-free.
16 ounces gluten-free penne pasta – or similar (check label for allergens)
4 tablespoons red wine vinegar
8 tablespoons olive oil, plus ½ tablespoon for tossing in pasta
Salt and pepper, to taste
6-7 ripe tomatoes, chopped well – making sure to retain the juices
4 cups of fresh corn kernels
1/2 cup chopped scallions, green and white portions
½ cup Parmesan Cheese
Cook the pasta according to package directions until al dente. Drain well, toss with a ½ tablespoon of olive oil and set aside.
While the pasta is cooking, whisk the vinegar, olive oil and the salt and pepper in a large bowl. Next, add the chopped tomatoes (with the juices), corn kernels and the scallions.
Toss the well drained pasta into the vegetable mixture, and careful toss again.
Place in serving bowls and sprinkle with a bit of Parmesan Cheese, if desired (omit for dairy free).