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Farmer's Market Pasta Salad

Teresa Ambra
Marvelous pasta salad recipe with the addition of peaches and chicken and coated with a spectacular Parmesan Vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salads and Salad Dressings
Cuisine Italian
Servings 8

Ingredients
  

SALAD:

  • 2 cups halved baby heirloom tomatoes I used 1 cup grape tomatoes and 1 cup yellow sunburst tomatoes
  • 2 small zucchini thinly sliced into half moons (I only had one)
  • 1 small red bell pepper cut into thin strips
  • 1 cup fresh corn kernels
  • 1 cup firm ripe fresh peaches sliced, about 2 medium
  • 1/2 cup green onions thinly sliced
  • 12 oz. pkg. penne pasta or use rotini or garden bow ties
  • 2 cups smoked chicken shredded (I used a rotisserie chicken)
  • 1/3 cup torn fresh basil
  • 1/3 cup torn fresh cilantro

PARMESAN VINAIGRETTE:

  • 1/2 cup parmesan cheese freshly grated (I used Italian 6-cheese blend: mozzarella, parmesan, Asiago, Romano, Provolone and Fontina)
  • 1/2 cup olive oil
  • 2 tbsp. lemon zest
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. balsamic vinegar
  • 2 cloves garlic minced or ½ tsp. minced garlic from a jar
  • 1 1/2 tsp. freshly-ground black pepper
  • 1/2 tsp. salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro

Instructions
 

SALAD:

  • Toss together veggies and peaches with vinaigrette in a large bowl, and let stand 10 minutes.
  • Meanwhile, prepare pasta according to package directions, cooking the pasta al dente (1-2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette.
  • Run pasta under cold running water to stop the pasta from further cooking.
  • Add cooked pasta and chicken to tomato mixture.
  • Season with salt and pepper, to taste.
  • Stir together all ingredients to combine well.
  • Top with freshly chopped basil and cilantro.
  • Refrigerate a few hours before serving.
  • Garnish each plate with additional salt, pepper, fresh cilantro and basil, as desired.

PARMESAN VINAIGRETTE:

  • Stir all ingredients together and pour over top of salad ingredients.
  • Garnish with more fresh basil and cilantro.

Notes

NOTE: You can also process all the salad dressing ingredients (except the basil and cilantro) in a food processor until blended. Then add basil and cilantro and pulse a few times as needed to infuse herbs into the sauce.
NOTE: A (20-oz.) package refrigerated cheese-filled tortellini may be substituted for penne pasta or bow-ties, if desired.
Recipe adapted from Where the Boat Is; recipe source: Southern Living.
© Can’t Stay Out of the Kitchen
Keyword chicken, corn, noodles, pasta, peaches, salad, tomatoes, zucchini
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