Corn and Tomato Pasta Salad
cups bow-tie pasta
fresh ears of corn or 1 cup whole kernel frozen corn
cup shredded, cooked chicken
large tomato, seeded and chopped (about 3/4 cup)
cup olive oil
tablespoon chicken broth or water
Snipped fresh basil
- 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.
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