Pasta Salad with Cherry Tomatoes

8 ounces of dried small pasta
3 cups of small multicolored tomatoes (cherry or pear)
1 cup of fresh corn kernels
1/4 cup of sesame oil
3 tablespoons of rice wine vinegar
1/2 teaspoon of sugar
Salt and freshly ground black pepper to taste
2 tablespoons of finely minced fresh cilantro
1 teaspoon of toasted sesame seeds



Cook the pasta in plenty of boiling salted water until just done.

Rinse the pasta in cold water, drain, and place it in a large bowl.

Cut the tomatoes in half and add them to the pasta along with the corn kernels.

In a separate bowl, mix the oil, the vinegar, and the sugar.

Taste the vinaigrette and season to taste with the salt and pepper.

Pour the vinaigrette over the pasta, toss the salad, add the cilantro, and toss again.

Scatter the sesame seeds over the salad.

Serve the salad within a hour of preparation.

The salad is at its best at room temperature.