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
Loaded Farfalle Pasta Salad
Servings:
INGREDIENTS
- 8 ounces mini farfalle pasta regular farfalle is fine too
chive-yogurt dressing
- 1 ½ cups Greek yogurt
- 2 tablespoons red wine vinegar
- 2 tablespoons thinly sliced chives
- 1 garlic clove, minced
- Juice ½ lemon
- Salt and pepper to taste
assembly
- 1 tablespoon extra-virgin olive oil
- ½ shallot (about 2 tablespoons), minced
- 4 small tomatoes, quartered
- 1 avocado, peeled, pitted and chopped
- charred corn kernels from 2 cobs
- 12 to 16 small fresh mozzarella balls
- fresh basil leaves
INSTRUCTIONS
- 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.
- While pasta cooks, make dressing by combining all dressing ingredients into a large mixing bowl and stirring together. Set aside.
- Transfer cooked pasta to a colander to drain. Run under cold water until pasta is no longer warm to the touch.
- Pour pasta into the bowl with the dressing and toss together until well coated.
- Add remaining ingredients and toss together. Adjust seasonings and serve or refrigerate until ready to serve.
NOTES
- **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.
Calories: 631kcal Carbohydrates: 61g Protein: 33g Fat: 31g Saturated Fat: 8g Cholesterol: 34mg Sodium: 105mg Potassium: 755mg Fiber: 7g Sugar: 9g Vitamin A: 739IU Vitamin C: 18mg Calcium: 407mg Iron: 1mg
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Loved the salad, and most importantly, so did my husband. He’s a very picky eater. I’ll definitely make this again!
This recipe is wayyyyyy off. This is the second time I’ve followed one of your recipes and had to throw away enough food for 10 people. No longer recommending this site to others. Get it together ladies.
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!
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?
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!)