Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette. Ripe for riffs, the salad is also delicious with cheese-filled tortellini.
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)
Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
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.
My family loved this..made full recipe hoping for some left overs did not happen they gobbled it all up! Substituted fresh home smoked turkey breast it was delicious! Will not forget this one for a long time to come! Great meal for hot summer dinner or lunch in steamy hot Florida!
WONDERFUL! My cousin shared this recipe with me and I'll be honest I was a little hesitant seeing fresh peaches and corn in the salad. But we were pleasantly surprised at how delicious it was! And since I don't eat meat, I omitted the chicken. It's bursting with flavors of fresh vegetables, parmesan and herbs! I highly recommend you try it!