Ingredients:
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2 cups halved baby heirloom tomatoes
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2 small zucchini, thinly sliced into half moons
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1 small red, orange, or yellow bell pepper, cut into thin strips
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1 cup fresh corn kernels
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1 cup diced firm, ripe fresh peaches (about 2 medium)
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1/2 cup thinly sliced green onions
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Parmesan Vinaigrette
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2(8-oz.) package penne pasta* OR 1 20 oz. package cheese-filled tortellini may be substituted
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1/3 cups shredded smoked chicken or Turkey (about 10 oz.)
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1/3 cup torn fresh basil
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1 cup torn fresh cilantro
Parmesan Vinaigrette :
- 1/4 cup parmesan cheese
- 3 Tbsp canola oil
- 3 Tbsp cider vinegar
- 1 1/2 tsp white sugar
- 1 tsp minced garlic
- 1 tsp dijon mustard
- salt and pepper to taste
Directions:
- Prepare Parmesan vinaigrette. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes. Step 1
- 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. Step 2