Farmers' Market Pasta Salad

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette. Ripe for riffs, the salad is also delicious with cheese-filled tortellini.

8 to 10 servings
Farmers' Market Pasta Salad

Hector Manuel Sanchez


  • 2 cups halved baby heirloom tomatoes

  • 2 small zucchini, thinly sliced into half moons

  • 1 small red bell pepper, cut into thin strips

  • 1 cup fresh corn kernels

  • 1 cup diced firm, ripe fresh peaches (about 2 medium)

  • 1/2 cup thinly sliced green onions

  • 1 Parmesan Vinaigrette

  • 2 (8-oz.) package penne pasta*

  • 1/3 cups shredded smoked chicken (about 10 oz.)

  • 1/3 cup torn fresh basil

  • cup torn fresh cilantro


  1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

  2. 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.

  3. *1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.

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