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| Freerangestock.com |
With tomatoes in season, this is the perfect time to make your favorite tomato recipe or experiment and find a new fave. Here is a great recipe where both fresh tomatoes and corn come together to create a delicious pasta salad:
Corn and Tomato Pasta Salad
Midwest Living
Ingredients:
- 1 1/2 cups dried bowtie pasta
- 2 fresh ears of corn or 1 cup whole kernel frozen corn
- 1 cup shredded, cooked chicken
- 1 large tomato, seeded and chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2-3 tablespoons basil pesto, ready made
- 1 tablespoon chicken broth or water
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons finely shredded Parmesan cheese
- Snipped fresh basil
Directions
- In a dutch oven, cook pasta according to package directions. Add corn during the last 7 minutes of cooking the pasta. Return to a boil and continue cooking. When the pasta is cooked and the corn is crisp-tender, drain pasta and corn. Rinse the pasta and corn with cold water to stop the cooking process and drain well again. If using fresh corn, cut the kernels off the cobs.
- In a large bowl, combine the pasta, corn, chicken, and tomato.
- For the dressing: In a screw top jar, combine the olive oil, vinegar, pesto, chicken broth, salt, and pepper. Cover and shake well.
- Pour the dressing over the pasta mixture and toss gently to coat. Cover and chill for at least 2 hours, and up to 24 hours. Sprinkle the salad with Parmesan cheese and basil just prior to serving.