Title: Fusilli with Fresh Tomatoes And Corn (Skinny Pasta)
Categories: Salad, Sauce, Side dish
Yield: 8 servings

2 c Plum tomatoes; chopped
1 c Fresh whole-kernel corn;
-cooked
1/2 c Thinly sliced green onions;
-with tops
2 2/3 c Fusilli (spirals); cooked at
-room temperature
Fresh Basil Dressing; see
-recipe follow

Corn, Tomatoes and Basil! Some think of this as the 'perfect' luncheon
salad: 135 cals per serving (26% CFF: 4.0 gm total fat). Estimated by
author.

Make the dressing in advance and refrigerate until needed.

Combine tomatoes, corn, onions, and pasta in salad bowl; pour Fresh Basil
Dressing over and toss.

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books,
Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat
Hanneman (Ed.), MasterCook 3: Dec 1996.

Recipe by: Sue Spitler (1994)

Posted to EAT-LF Digest by PatHanneman on Jun 19,
1999, converted by MM_Buster v2.0l.