Corn and Tomato Pasta Salad

Better Homes and Gardens, Annual Recipes 1997
www.betterhomesandgardens.com

3 oz  ( 1 1/2 cups) farfalle pasta (bow ties)- I used campanelle
2 fresh ears of corn of 1 cup loose-pack frozen whole kernel corn
1 large tomato, seeded and chopped  (about 3/4 cup)
1 cup shredded cooked chicken
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon water or chicken broth
2-3 tablespoons purchased Pesto Sauce
3 tablespoons vinegar

Romaine leaves
2 tablespoons shredded Parmesan Cheese
Snipped basil leaves

Cook pasta according to package directions, Drained pasta. Rinse with cold water; drain again.
Meanwhile, if using fresh corn, cut the kernels off the cob. Cook corn covered, in boiling water about 4 minutes or till tender; drain. If using frozen corn, cook according to package directions; drain. Let cool slightly.

In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, salt, pepper, chicken broth or water and vinegar. Cover and shake well. Put over pasta mixture. Toss gently to coat. Cover and chill 2 to 24 hours.

To serve, line a serving plate with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil,

Note:  I omit the chicken sometimes like in the picture and add 1/4 c extra uncooked pasta.

Makes 8 side-dish servings