Corn and tomato pasta salad
Number of Servings: 8
Prep: 25 min
Chill: 2 to 24 hrs | Cook: 10 min
1 1/2 cups bow-tie pasta
2 fresh ears of corn or 1 cup whole kernel frozen corn
1 cup shredded, cooked chicken
1 large tomato, seeded and chopped (about 3/4 cup)
1/4 cup olive oil
3 tablespoons vinegar
2 to 3 tablespoons pesto
1 tablespoon chicken broth or water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely shredded Parmesan cheese
Snipped fresh basil
1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.
2. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Makes 8 side-dish servings.
Nutrition Facts: 194 cal., 12 g total fat (2 g sat. fat), 28 mg chol., 14 g carb., 146 mg sodium, 1 g fiber, 9 g pro.
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