Categories: Salad, Side

Ingredients

• 1/4 c lime juice
• 3 tbsp olive oil
• 1 tbsp lime zest
• 1 tsp ground cumin
• 2 lb tomatoes, cut into bite-size pieces
• 1 15oz can chickpeas, rinsed and drained
• 1/2 c torn basil leaves
• 9 oz farfalle pasta
• 1 1/4 cups corn kernels

Directions

1. Combine lime juice, olive oil, lime zest, and cumin in large bowl. Add tomatoes, chickpeas, and basil and toss to coat. Set aside.

2. Cook pasta according to package direction until al dente. Add corn to paste water 2 minutes before end of cooking time. Drain, and toss with tomato mixture. Serve warm or at room temperature.

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