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Corn and Tomato Pasta Salad


Great Summer salad

servings:Makes 8 side dish
total time:
1 hour
other time:
2-24 hours chill


  • 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, chopped
  • 1/4 cup olive oil
  • 3 Tbsp vinegar
  • 2-3 Tbsp pesto
  • 1 Tbsp chicken stock
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Romaine leaves
  • 2 Tbsp finely shredded Parmesan cheese
  • snipped fresh basil
Corn and Tomato Pasta Salad photo


  • 1

    Cook pasta according to package. 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 till corn is tender. Drain. If using frozen corn, cook according to package, 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 stock, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill 2-24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on leaves. Sprinkle parmesan cheese and basil over top.



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