Fusilli Pasta With Corn and Tomatoes

Ingredients:

• 1 1/2 TB red-wine vinegar
• 3 TB olive oil, or to taste
• 1/2 C cooked corn kernels (cut from 1 ear of corn)
• 1 pound tomatoes, seeded and chopped (the secret is to use the ripest, most flavorful ones)
• 1/4 C thinly sliced scallions
• 1/2 pound fusilli or other shaped pasta

In a large bowl, whisk together the vinegar, olive oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the pasta for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.