Recipe: Farmers’ Market Pasta Salad

Farmers’ Market Pasta Salad

2 cups halved baby heirloom tomatoes

2 small zucchini, thinly sliced into half moons

1 small red bell pepper, cut into thin strips

1 cup fresh corn kernels

1 cup diced firm, ripe fresh peaches (about 2 medium)

1/2 cup thinly sliced green onions

Parmesan Vinaigrette

1 (8-oz.) package penne pasta*

2 cups shredded smoked chicken (about 10 oz.)

1/3 cup torn fresh basil

1/3 cup torn fresh cilantro

Preparation

1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat.

Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.

*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.

 

Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 teaspoons lemon zest

3 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 garlic cloves

2 teaspoons freshly ground black pepper

1/2 teaspoon table salt

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

 

Preparation

 

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth.

 

Add basil and cilantro; pulse 5 or 6 times or just until blended.


Credit: Southern Living June 2013 All Rights Reserved.
Copyright © 2014 Time Inc.

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