Corn and Tomato Pasta Salad
- 1 1/2 C. bow-tie pasta
- 2 fresh ears of corn or 1 C. whole kernel frozen corn
- 1 C. shredded, cooked chicken breasts (about 1 medium sized breast)
- 1 large tomato, seeded and chopped (about 3/4 C.)
- 1/4 C. olive oil
- 3 Tbs. vinegar
- 2-3 Tbs. pesto or dried basil
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Romaine leaves
- Parmesan cheese, grated
Cook pasta according to package directions along with the corn that has been cut from the cobs or frozen for 11 minutes. Drain, and rinse in cold water and add the chicken and tomato and chill for 2 hours or up to 24 hours. In a screw-top jar combine the olive oil, vinegar, pesto, salt and pepper. Cover and shake well. Pour over pasta mixture and toss gently to coat. Then serve over a bed of romaine leaves and sprinkle with Parmesan cheese. Serve with garlic toast or just plain crackers.
From: "Better Homes and Gardens"