Dinner for one: You know those times when you really just want something simple? Well this no-fuss whole wheat Spaghetti Corn Salsa fits the bill! It is as the name implies…a corn salsa over pasta with a mustard vinaigrette. You could use any pasta really, I just love the way the whole wheat spaghetti looks in this particular dish.

Flecked with colors of spring vegetables such as corn, carrots, celery, red onions, yellow squash and zucchini it’s a light, but hearty meal that you can whip up in no time at all! We chose to cut the corn off the cob in short “planks” for presentation purposes. You could also increase the vegetable to pasta ratio if you wish.

The vinaigrette is made up of olive oil, apple cider vinegar, salt, sugar and dry mustard and adds just the perfect amount of flavor to the dish. I sauteed the vegetables while the pasta and corn were cooking. All in all, it was done in less than 20 minutes from prep to table. Seriously simple!