Late-Summer Pasta Salad

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SF Gate


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3/4 cup plain whole-milk yogurt

6 tablespoons mayonnaise

1/4 to 1/2 teaspoon chopped garlic, to taste

1/2 tablespoon chopped shallot

1/4 teaspoon salt, or to taste

1/2 teaspoon fresh thyme

1/2 cup packed basil leaves

1 1/2 tablespoons chopped parsley

1 tablespoon corncob scrapings, or to taste


1 pound orecchiette

1 tablespoon olive oil

Kosher salt and freshly ground pepper to taste

1 firm, ripe large avocado

3 or 4 ears of sweet corn, blanched until crisp-tender

2 ounces romaine lettuce, baby spinach or arugula

1 pint small cherry tomatoes, halved

2 to 3 tablespoons finely chopped red onion

12 ounces cooked chicken, cut in medium dice

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