- 5 tablespoons olive oil
- 5 tablespoons red wine vinegar
- 1/2 cup chopped fresh basil
- 2 large garlic cloves, chopped
- 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
- 1 1/4 pounds plum tomatoes, chopped
- 8 ounces penne pasta, freshly cooked
- 1/2 cup grated Parmesan cheese
- Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.