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Farmer's Market Pasta Salad

Teresa Ambra
Farmer's Market Pasta Salad is so refreshing and mouthwatering. This marvelous Pasta Salad recipe includes the addition of peaches and chicken along with other vegetables. It's coated with a spectacular Parmesan Vinaigrette. Great salad for summer holidays, potlucks and backyard barbecues.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Italian
Servings 10
Calories 328 kcal

Equipment

  • 1 large serving bowl
  • 1 sharp knife to cut vegetables and fruit
  • 1 wooden spoon
  • 1 large stock pot to boil the pasta
  • measuring cups
  • measuring spoons
  • 1 small bowl
  • 1 whisk

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

Nutrition

Calories: 328kcalCarbohydrates: 37gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 21mgSodium: 218mgPotassium: 380mgFiber: 3gSugar: 5gVitamin A: 872IUVitamin C: 27mgCalcium: 78mgIron: 1mg
Keyword chicken, corn, noodles, pasta, peaches, salad, tomatoes, zucchini
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