The recipe looked as if it would be yummy. Followed the recipe to the T and was not happy at all with the outcome. The grated parmesan that is added to the vinaigrette tastes almost like sand when you take a bite out of the salad. I questioned putting basil and cilantro in the same salad, but because everyone raved about it, I put it in. Was not happy with the flavor outcome. I doubled it for a large crowd and it was hardly touched! Learned my lesson (again!) and will not make a new recipe for a group. Will try at home first. I made it with the tortellini, maybe it would be better with the penne?
Farmers' Market Pasta Salad
Photo: Hector Sanchez; Styling: Heather Chadduck
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.
Yield: Makes 8 to 10 servings
- 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
- 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.
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