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Corn and Tomato Pasta Salad

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09-Sep-2011 09:29 AM

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1 1/2 cups bow tie pasta

2 fresh ears of corn

1 cup shredded cooked chicken

1 large tomato, seeded and chopped

1/4 cup olive oil

3 tablespoons vinegar

1 tablespoon chicken broth or water

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons shredded Parmesan Cheese

1 tablespoon choopped fresh basil


Cook pasta according to package directions.  Drain pasta, rinse in cold water and drain again.  Cut the corn kernels off the cob.  Cook corn in boiling water for 7 minutes and drain. 

In a large bowl combine pasta, corn, chicken and tomato.  In a screw top jar combine the olive oil, vinegar, chicken broth, salt and papper.  Cover and shake well.  Pour over pasta mixture and toss to coat.  Cover and chill for at least 2 hours or up to 24 hours.  Before serving sprinkle with Parmesan cheese and basil.  Makes 8 servings.