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Corn And Tomato Pasta Salad

Everton.Stonehead's picture
Ingredients
  Farfalle 3 Ounce (1 1/2 Cups, Bow Ties)
  Fresh ears of corn/1 cup loose-pack frozen whole kernel corn 2
  Shredded cooked chicken 1 Cup (16 tbs)
  Tomato 1 Large, seeded and chopped to make about 3/4 cup
  Olive oil 1⁄4 Cup (4 tbs)
  Vinegar 3 Tablespoon
  Pesto 3 Tablespoon (Purchased Variety)
  Chicken broth/Water 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Romaine leaves 4
  Finely shredded parmesan cheese 2 Tablespoon
  Snipped fresh basil 2
Directions

1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water about 4 minutes or till 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 2 to 24 hours.
3. To serve, line a serving platter with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet

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