Fusilli with Corn and Uncooked Tomato Sauce

• 1 1/2 tablespoons red-wine vinegar
• 3 tablespoons olive oil, or to taste
• 1/2 cup cooked corn kernels (cut from about 1 ear of corn)
• 1 pound tomatoes, seeded and chopped the secret of this recipe is to use the ripest, most flavorful ones
• 1/4 cup thinly sliced scallion
• 1/2 pound fusilli or other spiral-shaped pasta

1. In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion.
2. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well.
3. Transfer the fusilli to the bowl and toss the mixture well.

redwine vinegar, olive oil, corn kernels, tomatoes, scallion, fusilli

Taken from www.epicurious.com/recipes/food/views/fusilli-with-corn-and-uncooked-tomato-sauce-12504 (may not work)