Tortellini Chicken & Corn Pasta Salad

SERVINGS: 4

INGREDIENTS

2 (9-ounce) packages refrigerated cheese tortellini
3 tablespoons olive oil, divided use
3 cloves garlic, sliced
1 cup whole kernel corn (sliced from the cob or frozen)
1 cup chopped zucchini
1 cup cherry tomatoes (red and/or yellow), halved
1 (7-ounce) pouch or 1 (10-ounce) can VALLEY FRESH® 100% Natural Chicken, drained
2 tablespoons red wine vinegar
Shredded Parmesan cheese, if desired

DIRECTIONS

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.