Fusilli With Corn and Tomatoes

• 3 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup cooked corn kernel (cut from 2 ear of corn)
• 1 pint cherry tomatoes, sliced in half
• 14 cup thinly sliced scallions or 14 cup one scallion
• 12 cup chopped yellow pepper
• 14 cup chopped parsley
• 1 lb fusilli or 1 lb other type pasta

1. In a large bowl whisk together the vinegar the oil and the salt and pepper.
2. Toss corn, tomatoes, scallion, pepper and parsley together.
3. In a kettle of boiling salted water cook the fusilli for 8-10 minutes.
4. Drain.
5. Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
6. Toss and serve.

red wine vinegar, olive oil, kosher salt, black pepper, corn kernel, cherry tomatoes, scallions, yellow pepper, parsley, fusilli

Taken from www.food.com/recipe/fusilli-with-corn-and-tomatoes-476536 (may not work)