Pasta With Fresh Tomato and Corn

From: Sandhills Farm 2 Table newsletter

Ingredients:
8 oz pasta
4 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 cup corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 tsp dried basil
salt and pepper
Parmesan cheese

Cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5-10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil if desired.

What I did differently from the recipe:
Just tweaked it according to my tastes. I put more corn than it said, less tomatoes (I used about half a tomato) and more onions.

What I'll do differently next time:
Less onions! Yowza!

Verdict:
Neutral. It is totally my fault for adding so many onions. I love onions so much that I went way overboard adding them, and that combined with the vinegar just made it too bitter for me. I honestly think if I had put the recommended amount or less of the onions it would have been incredible. I mean, even with the flavor it had I still ate half of it, so it really didn't taste that bad! This would be an awesome side dish for summer parties.

P.S. I used my fresh tomatoes, corn, and onions all from the food co-op! Yummy!

Pasta w/ Fresh Tomato and Corn

Ingredients:
8 oz pasta
4 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 cup corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 tsp dried basil
salt and pepper
Parmesan cheese

Cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5-10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil if desired.