Ditalini with Garden-Fresh Summer Salsa

Preparation info

  • Makes


    Servings as a First Course
    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This sparkling uncooked sauce works best with very small pasta shapes, which catch all the fresh vegetable bits.


  • 2 cups diced (¼ inch) ripe tomatoes
  • ½ cup fresh corn kernels, cut from 1 ear of corn
  • ½ cup diced (¼ inch) peeled Kirby or seedless cucumber
  • ½ cup thinly sliced scallion
  • ¼ cup finely diced green bell pepper
  • 2 tablespoons chopped cilantro or basil
  • ½ teaspoon salt, or to taste
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 small garlic clove, crushed
  • Freshly ground black pepper
  • ¾ pound ditalini, farfalline, conchigliette, or other small pasta


    1. Bring a large pot of water to a boil.
    2. Combine the tomatoes, corn, cucumber, scallion, green pepper, and cilantro in a large serving bowl and sprinkle with salt. Add the olive oil, lime juice, and garlic and toss to blend. Add pepper to taste. Set aside at room temperature.
    3. Salt the water and cook the pasta until al dente. Drain. Add the pasta to the sauce, toss, and serve at once.