Basic HTML Version
n ham-
asta Salad
s:
tri color rotini
of corn or 1 cup whole kernel frozen corn
ato, seeded and chopped (about 3/4 cup)
olive oil
spoons vinegar
tablespoons pesto
blespoon chicken broth or water
teaspoon salt
teaspoon pepper
maine leaves
ablespoons finely shredded Parmesan cheese
ipped fresh basil
thod:
k pasta according to package directions. Drain pasta, rinse in cold water, and drain
. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in
water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook accord-
ckage directions; drain.) Let cool slightly.
owl combine pasta, corn, and tomato. In a screw-top jar combine the olive oil, vinegar,
en broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture;
to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving
romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil
JULY 2013 -
SEXY X2
MAGAZINE -
73