Chef notes
This recipe uses everything in the icebox. If you have red onion, a little piece of squash or zucchini, leftover chicken, berries, peaches, apples or one random tomato, throw it in there. This is also amazing for lunchboxes the next day and delicious at room temperature.
Technique tip: Make sure the pasta water is as salty as seawater. Otherwise your pasta will be tasteless. Dried pasta when placed in water to boil absorbs the water if the water isn't seasoned then neither will the pasta.
Ingredients
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- 2 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 tablespoon balsamic vinegar
- 2 cloves garlic
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon table salt
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 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 (8-ounce) package penne pasta
- 2 cups shredded chicken (recipe linked above)
- 1/3 cup torn fresh basil
- 1/3 cup torn fresh cilantro
Preparation
For the Parmesan vinaigrette:
Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.
For the veggies:
Toss together all the ingredients in a large bowl with the Parmesan vinaigrette and let stand 10 minutes.
For the pasta salad:
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.
