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In a large bowl whisk together the vinegar, the 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 fusilli 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. Serves 2 (This recipe can be doubled to serve 4).

Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

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