Ditalini with Garden-Fresh Summer Salsa

Preparation info
  • Makes

    4

    Servings as a First Course
    • Difficulty

      Easy

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

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.

Ingredients

  • 2 cups diced (¼ inch) ripe tomatoes
  • ½ cup fresh corn ke

Method

  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 s