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Corn and Tomato Pasta Salad

No salad says "summer" better than this one, complete with fresh tomatoes, corn, and chicken.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Chill: 2 hrs to 24 hrs
  • Cook: 10 mins

Corn and Tomato Pasta Salad

Ingredients

Directions

  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.

From the Test Kitchen

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)

    Per serving:
  • 194 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 28 mg chol.,
  • 146 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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