Recipe | "Zucchini, Tomato, Corn Pasta Salad with Chicken" by Sue Ready


Cook's Notes: It's a light, refreshing summer salad.

My inspiration for this recipe came from a 2 foot long zucchini my neighbor gave me, corn purchased from a corner stand near my house, and tomatoes from my garden. What glorious days are these when we have so many choices and with local farmers markets bursting with produce. Recipe serves 4 but can easily be increased by just doubling the dressing. This recipe was served with chicken and bacon bits, omit the meat and its a satisfying vegetarian dish. 


Salad Ingredients:

  • 1-1/2 cups dry bow tie pasta
  • 3-4 cooked ears of corn.
  • 1 cup diced cooked chicken
  • 2-3 large tomatoes. diced and drained on a paper towel 
  • 2-3 cups diced and salted zucchini
  • 1/2-3/4 cup diced red onions
  • Grated Parmesan cheese 
Dressing Ingredients:
  • 1/4 cup olive oil or lemon olive oil 
  • 2 TB. lemon juice 
  • 2 TB. apple cider vinegar 
  • 3 TB. honey 
  • 1 tsp. Italian seasoning 
  • 1 tsp. dried parsley flakes 
  • 2 tsp. lemon zest 
  • 1/2-3/4 tsp. Dijon mustard 
  • Salt and pepper to taste
  • Pinch cayenne pepper, optional and to taste 
Directions:
  • Cook pasta and drain. Set aside.
  • In a large bowl add corn, chicken, tomatoes, zucchini and red onions. Add in pasta.
  • In a blender mix all the ingredients. To the salad add only enough dressing to moisten and chill 2 hours. Drain salad and extra dressing can be drizzled just before serving. Grate Parmesan cheese over the top.     
Cooking Tip:
Use an angel food cake pan to help steady the cob when removing the kernels. Insert cob in center opening.   



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