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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions; drain, rinse in cold water and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.
In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar, combine oil, vinegar, pesto, broth (or water), salt and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle with Parmesan and basil.