Description
A delightful and colorful butterfly pasta salad, perfect for picnics, barbecues, or as a side dish.
Ingredients
Scale
- 16 ounces farfalle pasta
- 1 ½ cups cherry tomatoes
- 8 ounces mozzarella pearls
- â…“ cup fresh basil (chopped)
- 3 green onions (sliced)
- 14 ounce can fire roasted corn (drained)
- â…“ 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
- Boil water in a large pot and cook the farfalle pasta al dente according to package directions (8-10 minutes).
- Drain the pasta and rinse it under cold water to stop the cooking process.
- In a small bowl, whisk together olive oil, balsamic glaze, apple cider vinegar, honey, Dijon mustard, minced garlic, and black pepper to make the dressing.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella pearls, chopped fresh basil, sliced green onions, and drained fire roasted corn.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Toss before serving and add extra dressing if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg