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Corn and Tomato Pasta Salad

Makes: 8 servings
Prep 25 mins Chill 2 hrs to 24 hrs Cook 10 mins
Corn and Tomato Pasta Salad
  • 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

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 194,
  • Fat, total (g) 12,
  • chol. (mg) 28,
  • sat. fat (g) 2,
  • carb. (g) 14,
  • fiber (g) 1,
  • pro. (g) 9,
  • vit. A (RE) 31,
  • vit. C (mg) 5,
  • sodium (mg) 146,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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