Corn and Tomato Pasta Salad
|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)|
|Pesto||3 Tablespoon (Purchased Variety)|
|Chicken broth/Water||1 Tablespoon|
|Finely shredded parmesan cheese||2 Tablespoon|
|Snipped fresh basil||2|
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.