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loaded_pasta_salad Summertime means lots of BBQs, which also means lots of little potluck type weekends. I always stress about what I should make, because I just want to make sure it’s yummy, but also looks pretty and is generally easy to make. So here we have your go to bring along potluck side dish – our Loaded Farfalle Pasta Salad. It’s easy enough to throw together, it tastes good, and it’s really pretty. Use those cute heirloom tomatoes you keep seeing at the store! It’s one of those salads that just pairs well with everything. Also, the little mozzarella balls are my favorite. Happy summer BBQing! :)
♥ Teri
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loaded_summer_pasta_salad

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Loaded Farfalle Pasta Salad

Serves 3 to 4

Ingredients:
8 ounces mini farfalle pasta (regular farfalle is fine too)
chive-yogurt dressing:
1 1/2 cups Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons thinly sliced chives
1 garlic clove, minced
Juice 1/2 lemon
Salt and pepper to taste

1 tablespoon extra-virgin olive oil
1/2 shallot (about 2 tablespoons), minced
4 small tomatoes, quartered
1 avocado, peeled, pitted and chopped
charred corn kernels from 2 cobs
12-16 fresh mozzarella balls
Fresh basil leaves

Directions:
1. Fill a large pot with water and bring to a boil. Add a small handful of salt followed by pasta and cook until al dente, about 6 to 7 minutes, stirring occasionally.
2. While pasta cooks, make dressing by combining all dressing ingredients into a large mixing bowl and stirring together. Set aside.
3. Transfer cooked pasta to a colander to drain. Run under cold water until pasta is no longer warm to the touch.
4. Pour pasta into the bowl with the dressing and toss together until well coated.
5. Add remaining ingredients and toss together. Adjust seasonings and serve or refrigerate until ready to serve.

**This can be made a day in advance, but make sure to wait until at least a couple hours before serving to toss in the avocado and tomatoes.

 /   /   /  3 Comments
  1. Monica Lee Not Specified Not Specified

    My husband freaks put at even the thought of yogurt. While I like yogurt, even I am not fond of Greek yofutrt What do you recommend I use as a substitute for the dressing?

    • Jenny Park Not Specified Not Specified

      You can totally swap the Greek yogurt out for plain yogurt OR even sub in a creamy poppyseed dressing (which we have a recipe for as well on the blog!)

  2. Shaz Not Specified Not Specified

    Hi Jenny, I just made this and after refrigerating the salad for a few hours it became a bit gloopy with the yoghurt dressing. Very milky and white looking, though right after tossing (and before refrigeration) the salad with dressing looked ‘clear’ like yours. Any advice? Right now it’s gotten very rich, to the point where it’s very heavy even after eating just a small bowl. Thanks!

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