Shrimp and Pasta Salad
6 ounces cooked whole-wheat penne pasta, kept warm
Kernels from 1 large ear of cooked corn (see note)
1 medium tomato, cored and coarsely chopped
1/2 pound cooked, peeled shrimp, chopped
1/2 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon chile flakes
2 tablespoons olive oil
1/2 cup shredded fresh basil leaves
Combine pasta, corn, tomato and shrimp in a large salad bowl.
Stir together vinegar, salt, pepper and chile flakes in a cup. Stir in oil. Pour over salad and toss gently but well. Sprinkle with basil and toss again. Serves 4.
Per serving: 240 calories/8 grams fat/19 grams protein/37.5 grams carbohydrates/110 milligrams sodium/270 milligrams cholesterol/3 grams dietary fiber
NOTE: To remove corn, hold the cob of cooked corn at an angle and run a small paring knife down the kernels.