Corn and Tomato Pasta Salad

By june

Ingredients

• 1 1/2 cups dried bow tie pasta
• 2 fresh ears of corn or 1 cup frozen whole kernel corn
• 1 cup shredded cooked chicken
• 1 large tomato, seeded and chopped
• 1/4 cup olive oil
• 3 tbsp vinegar
• 2 to 3 tbsp purchased basil pesto
• 1 tbsp chicken broth or water
• 1/4 tsp salt
• 1/8 tsp pepper
• Romaine leaves
• 2 tbsp finely shredded Parmesan cheese
• Snipped fresh basil

Preparation

Step 1

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, if using fresh corn, cut kernels off cobs. In a covered small saucepan cook corn in a small amount of boiling water about 10 minutes or until tender; drain. If using frozen corn, cook according to package directions; drain. Cool slightly.
In a large bowl combine pasta, corn, chicken, and tomato. For dressing, in a screw-top jar combine oil, vinegar, pesto, broth, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
To serve, line each salad plate with romaine leaves. Arrange pasta mixture on romaine leaves. Sprinkle with Parmesan cheese and basil.