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Ingredients:
1 1/2 Cup(s) fresh, or frozen, thawed corn kernels
2 large chopped garlic cloves
8 Tablespoon(s) fresh, chopped basil
5/16 Cup(s) red wine vinegar
5/16 Cup(s) olive oil
1 1/4 chopped plum tomatoes
1/2 Pound(s) freshly cooked penne pasta
1/2 Cup(s) grated parmesan cheese
Directions: Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend. Season salad with salt & pepper.
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