Fresh Tomato Farfalle with Sweet Corn and Basil


4 green onions

1 can sliced black olives (rinsed)

2 lbs. tomatoes, cut into bite size pieces

1 1/2 cups cooked white beans

1 1/4 cup corn

1/2 cup torn basil leaves

1 bell pepper, chopped

1/4 cup lime juice (3-4 fresh limes)

1 tsp grated lime zest

3 Tbls olive oil

1 tsp ground cumin

1/4 cup balsamic vinegar

1 box whole grain bow tie (farfalle) pasta

Salt and pepper to taste


Combine lime juice, oil, lime zest, cumin, olive oil, and balsamic vinegar in a bowl. Add tomatoes, beans, olives, and onions. Toss to coat and then set aside.

Cook pasta according to package directions. If using fresh corn, add to pasta water the last two minutes. Drain, rinse and set aside until cool. Mix in dressing and refrigerate at least 20 minutes before serving (overnight is best).

Posted in FoodBank CookBook

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