Corn and Tomato Pasta Salad {Annah}

Well I didn't live up to my vow. I am really bad about sitting down and writing the blog. So glad you hold it together Colleen, even when on vacation! 

I made this recipe for a work function and it turned out pretty good. I had a handful of coworkers tell me they liked it. It was pretty easy to make, it would had been easier if I didn't make the pesto and use fresh corn.

The sauce over top of it tasted kind of like Italian dressing. It had a good bold flavor, but the over all recipe was very light. I would make this to take to a summer picnic. I would recommend putting the extra Parmesan cheese on top for a little more flavor, the husband thought feta would be even better. 

Ingredients
 

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

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.

From the Test Kitchen

• Make Ahead Tip 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, Calories 194, Protein (gm) 9,Carbohydrate (gm) 14,Fat, total (gm) 12,Cholesterol (mg) 28, Saturated fat (gm) 2, Dietary Fiber, total (gm) 1,Vitamin A (RE) 31,Vitamin C (mg) 5,Sodium (mg) 146,Calcium (DV %) 20,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet

Recipe taken from Better Homes and Garden Magazine