Corn and Tomato Pasta Salad

Source (via Pinterest)

Ingredients: (See the notes for my numerous alterations)
1 1/2 cups bow-tie pasta
2 fresh ears of corn or 1 cup whole kernel frozen corn
1 cup shredded, cooked chicken
1 large tomato, seeded and chopped
1/4 cup olive oil
3 tablespoons vinegar
2-3 tablespoons pesto
1 tablespoon chicken broth or water
1/4 teaspoon salt
1/8 teaspoon pepper
Romaine leaves
1 tablespoons finely shredded Parmesan cheese
Snipped fresh basil

Directions:
1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.
2. In a large bowl, combine pasta, corn, chicken, and tomato. In a screw-top jar, combine the olive oil, vinegar, pesto, chicken brother or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle cheese and basil over top.

Notes: Yum!!! Although I need to clarify that what I tasted was probably very different than what the original recipe will create because I tweaked so many things: eliminated the chicken, used whole grain pasta, increased the tomato and corn, substituted balsamic vinegar (which altered the flavor a LOT, I am sure), increased the cheese and stirred it in, omitted the basil garnish, and finely chopped the romaine and stirred it in. I would guess that my version is a lot more sultry, or more "evening" than "picnic."