Corn and Tomato Pasta Salad
Recipe from
Better Homes and Gardens
No salad says "summer" better than this one, complete with fresh tomatoes, corn, and chicken.

Servings:
Makes 8 side-dish servings.
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
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Ingredients
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1-1/2 cupsbow-tie pastasee savings

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2fresh ears of corn or 1 cup whole kernel frozen cornsee savings

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1 cupshredded, cooked chickensee savings

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1large tomato, seeded and chopped (about 3/4 cup)see savings

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1/4 cupolive oilsee savings

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3 tablespoonsvinegarsee savings

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2 to 3 tablespoonspestosee savings

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1 tablespoonchicken broth or watersee savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonpeppersee savings

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Romaine leavessee savings

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2 tablespoonsfinely shredded Parmesan cheesesee savings

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Snipped fresh basilsee savings

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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.
Make-Ahead Tip
Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed.
Nutrition information
Per serving: Calories 194, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 28 mg, Sodium 146 mg, Carbohydrate 14 g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin A 3%, Vitamin C 9%, Calcium 2%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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