Ingredients
Units
Scale
- 1 cup baby heirloom tomatoes (halved)
- 1 zucchini (thinly sliced into half-moons)
- 1 red bell pepper (cut into thin strips)
- 1/4 cup green onions (thinly sliced)
- 1/2 8 ounce package penne pasta
- 1/4 cup fresh basil (torn)
- 1/4 cup fresh cilantro (chopped)
Parmesan Vinaigrette
- 1/4 cup Parmesan cheese (freshly grated)
- 1/4 cup olive oil
- 2 teaspoons sherry vinegar
- 1 tsp lemon zest
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon black pepper
- 2 tablespoon fresh basil (chopped)
- 2 tablespoon fresh cilantro (chopped)
Instructions
Pasta
- Toss together the tomatoes, zucchini, bell pepper, corn, scallions, and vinaigrette in a large bowl, and let stand 10 minutes.
- Prepare the pasta according to the package directions. Add the hot cooked pasta and chicken to the tomato mixtures. Toss gently to combine. Season with salt and pepper to taste. Top with basil and cilantro
Parmesan Vinaigrette
- Place the Parmesan cheese, olive oil, lemon zest, lemon juice, sherry vinegar, garlic pepper, and salt in a blender or food processor and blend until smooth. Add the basil and cilantro and pulse 3-4 times.