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Corn and Tomato Pasta Salad
- Makes: 8 servings
- Prep 25 mins
- Chill 2 hrs
Ingredients
-
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 -3
tablespoons
pesto
-
1
tablespoon
chicken broth or water
-
1/4
teaspoon
salt
-
1/8
teaspoon
pepper
-
Romaine leaves
-
2
tablespoons
finely shredded Parmesan cheese
-
Snipped fresh basil
Directions
- 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.
- 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.
Make Ahead Tip
- Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed.
Nutrition Facts
(Corn and Tomato Pasta Salad)
Servings Per Recipe 8, fiber (g) 1, iron (mg) 1, calcium (mg) 20, sodium (mg) 146, sat. fat (g) 2, chol. (mg) 28, pro. (g) 9, vit. C (mg) 5, cal. (kcal) 194, Fat, total (g) 12, vit. A (RE) 31, carb. (g) 14