Corn and Tomato Pasta Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 115.0
- Total Fat: 3.8 g
- Cholesterol: 22.2 mg
- Sodium: 122.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.4 g
- Protein: 9.4 g
View full nutritional breakdown of Corn and Tomato Pasta Salad calories by ingredient
Number of Servings: 8
Ingredients
-
1 1/2 cups dried bow tie pasta
2 ears fresh corn,
1 whole chicken breast
;1 large tomato
3 tablespoons vinegar
2 tablespoons water
1 tablespoon olive oil
1 tablespoon pesto
1/4 tsp. salt
1/2 teaspoon black pepper
4 romaine leaves
Directions
1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Cut corn kernels off the cobs. cook corn, covered, in boiling water for 5 minutes or until tender. Drain. Let cool.
2. In a large bowl, combine cooked pasta, corn, chicken, and tomato. For dressing, in a screw-top jar, combine vinegar, the water, olive oil, pesto, salt, and pepper. Cover an shake well. Pour dressing over pasta mixture;toss gently to coat. If desired, cover and chill 2 - 24 hours.
3. To serve, line a serving plater with romaine leaves. Arrange salad on top.
Makes 8 side-dish or 4 main dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user QUILTLADY10.
2. In a large bowl, combine cooked pasta, corn, chicken, and tomato. For dressing, in a screw-top jar, combine vinegar, the water, olive oil, pesto, salt, and pepper. Cover an shake well. Pour dressing over pasta mixture;toss gently to coat. If desired, cover and chill 2 - 24 hours.
3. To serve, line a serving plater with romaine leaves. Arrange salad on top.
Makes 8 side-dish or 4 main dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user QUILTLADY10.