1 lb. fusilla (corkscrew) pasta
3/4 c. safflower oil
2 c. fresh or frozen corn kernels
2 c. fresh or frozen lima beans
2 med. tomatoes, peeled and chopped
8 scallions, thinly sliced
6 strips crisply fried bacon, crumbled
1/3 c. parsley, chopped
3 tbsp. cider vinegar
2 tbsp. lemon juice
1 tsp. sugar
Salt, pepper, and paprika

Cook pasta to "al dente" stage. Drain and toss in large bowl with 1/4 cup safflower oil. Cool to room temperature and stir frequently to coat thoroughly.

Briefly cook corn and lima beans and drain. Add to pasta, stir in crumbled bacon pieces and parsley, mixing well.

Combine remaining safflower oil, vinegar, lemon juice, sugar, salt, and pepper. Mix well. Add about 4 good shakes of paprika and mix again. May be garnished with some parsley.

Serves 10 to 12 as salad or side dish.