Pasta Salad With Tuna Corn And Cherry Tomatoes Food

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PASTA SALAD WITH TOMATOES AND CORN



Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories     Salad     Pasta     Tomato     Quick & Easy     Lunch     Parmesan     Basil     Corn     Spring     Bon Appétit     San Francisco     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4-6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

PASTA SALAD WITH TUNA, CORN AND CHERRY TOMATOES



Pasta Salad With Tuna, Corn and Cherry Tomatoes image

A recipe from Ricardo that I made today for DH and DS. For DS I used cubed cheddar and DH feta cheese.

Provided by Boomette

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

375 g fusilli
2 cups cherry tomatoes, halved (I used a large tomato, chopped)
the kernels of 2 cooked ears corn (2 cups)
1 cup feta cheese, diced (see note) or 1 cup pearl bocconcini (see note)
7 ounces flaked light tuna, drained
3 green onions, chopped
3 tablespoons olive oil
1 lime, juice of
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1 teaspoon sugar
salt and pepper

Steps:

  • In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
  • Serve immediately or refrigerate.
  • Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.

CHERRY TOMATO PASTA SALAD



Cherry tomato pasta salad image

This juicy tomato pasta with basil is summer on a plate! Ripe cherry tomatoes, fresh garlic, basil, and extra virgin olive oil make a delish healthy meal ready in 10 minutes.

Provided by Katia

Categories     pasta     pasta salad

Time 10m

Number Of Ingredients 6

2 cups (10oz-300 grams) ripe cherry tomatoes, cut into quarters
1/2 lb (8oz-220 grams) short pasta (fusilli, orecchiette, penne...)
4 Tbsps (60 ml) extra virgin olive oil, plus more for drizzling if you like
2 garlic clove, pressed or minced
10 fresh basil leaves, shredded
fine salt & pepper, to taste

Steps:

  • Cook pasta in boiling salted water until al dente.
  • Meanwhile, cut the cherry tomatoes into quarters and add to a large serving bowl.
  • Add extra virgin olive oil, garlic, and basil to the bowl. Season with plenty of salt and freshly ground pepper, and toss well.
  • Drain your pasta, then rinse under cold water and drain again. You want to bring the temperature down and dress your pasta when cold.
  • Add pasta to the other ingredients and mix thoroughly, taste and season again before serving. Also, you might want to serve with a drizzle of extra virgin olive oil, freshly ground pepper, and basil leaves. Enjoy!

Nutrition Facts : Calories 470 kcal, Carbohydrate 59 g, Protein 11 g, Fat 21 g, SaturatedFat 3 g, Sodium 16 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PASTA WITH FRESH TOMATOES AND CORN



Pasta with Fresh Tomatoes and Corn image

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Provided by Simmi G

Categories     Side Dish

Time 30m

Yield 3

Number Of Ingredients 11

8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup whole corn kernels, cooked
4 tomatoes, chopped
½ cup chopped green onions
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh basil

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  • Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g

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