Post by chief_cook2 on Apr 26, 2003 17:25:45 GMT -6
No salad says "summer" better than this one, complete with fresh
tomatoes
and corn. To make four meatless main dishes, omit the chicken and add
2
tablespoons of grated cheese per serving.
1-1/2 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 to 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
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 facts per serving: 194 calories, 12 g total fat, 2 g
saturated
fat, 28 mg cholesterol, 146 mg sodium, 14 g carbohydrate, 1 g fiber, 9
g
protein, 3% vitamin A, 9% vitamin C, 2% calcium, 7% iron.