Description
This fresh pasta salad features farfalle, cherry tomatoes, mozzarella, and a tangy dressing.
Ingredients
Scale
- 16 ounces farfalle pasta
- 1 ½ cups cherry tomatoes
- 8 ounces mozzarella pearls
- ⅓ cup fresh basil (chopped)
- 3 green onions (sliced)
- 14 ounce can fire roasted corn (drained)
- ⅓ cup olive oil
- 2 tablespoons balsamic glaze
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic (minced)
- ½ teaspoon black pepper
Instructions
- Cook pasta al dente according to package directions. Drain and rinse under cold water.
- In a small bowl, add olive oil, balsamic glaze, apple cider vinegar, honey, Dijon mustard, garlic, and black pepper. Whisk until well combined.
- In a large bowl, add cooked pasta, cherry tomatoes, mozzarella pearls, fresh basil, green onions, and corn. Then pour dressing over the top and toss until coated.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables or proteins to this salad to customize it to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg