https://www.petersburgiga.com/Recipes/Detail/5541/
Yield: 6 servings
1-1/2 | cups | red tomatoes | |
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1-1/2 | cups | yellow tomatoes | |
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1/4 | cup | olive oil | |
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3 | tablespoons | red wine vinegar | |
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1/2 | teaspoon | garlic, minced | |
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1/2 | teaspoon | salt | |
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1/2 | teaspoon | pepper | |
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1 | pkg. | (16 oz.) Farfalle pasta | |
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1/2 | cup | canned corn | |
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1/2 | cup | zucchini, diced | |
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1/4 | cup | fresh basil, chopped | |
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In a large serving bowl, combine tomatoes, olive oil, vinegar, garlic, salt and pepper. Set aside.
Cook pasta according to package directions; drain. Add pasta to tomato mixture, corn, zucchini and basil. Toss and serve at room temperature.
Please note that some ingredients and brands may not be available in every store.
https://www.petersburgiga.com/Recipes/Detail/5541/
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