Ditalini Pasta, Tomato, Corn & Basil
From Carole Peck at The Good News Café in Woodbury
2 ea. Grilled Corn on the Cob, cut from the cob
3-4 ripe tomatoes (heirloom), cut into wedge or lg. pieces
1 c. feta cheese crumbled
16 ea. black pitted Calamata olives
16 ea. fresh basil & mint leaves, torn into lg. pieces
1 lemon, juice & zest
½ c. olive oil
½ # cooked ditalini pasta, cooked in salt water
Place all ingredients in a large bowl in the order they are listed. Toss each time you add an ingredient. Can be eaten immediately or kept in the refrigerator for later.
Add New England lobster or Maine crab to make an excellent summer meal.