1. Cook pasta according to package directions; drain well. Place in a large serving bowl.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté garlic about 1 minute. Add corn and zucchini; cook and stir about 2 minutes. Stir in tomatoes; cool.
3. Spoon vegetables into bowl with pasta; stir in chicken. Whisk remaining 1 tablespoon oil with vinegar; spoon over salad. Toss well. Serve topped with cheese. |