Corn and Tomato Pasta Salad

Ingredients
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

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.



Nutritional facts per serving
calories: 194, total fat: 12g, saturated fat: 2g, cholesterol: 28mg,
sodium: 146mg, carbohydrate: 14g, fiber: 1g, protein: 9g, vitamin A:
3%,
vitamin C: 9%, calcium: 2%, iron: 7%
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