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
Recipe from Southern Living

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Ingredients

  • 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. 1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
  2. 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.
  3. *1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.
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