Cold Angel Hair Pasta with Fresh Corn and Tomatoes

• 8 to 10 ounces angel hair pasta (capellini)
• 2 cups cooked fresh corn kernels (from 3 medium ears)
• 2 pounds flavorful tomatoes, diced
• ½ cup natural low-fat vinaigrette (try balsamic vinaigrette)
• 6 to 8 fresh basil leaves, thinly sliced
•  Salt and freshly ground pepper to taste

1. Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.

2. Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.