Loaded Farfalle Pasta Salad
Servings: 4
Calories: 631kcal
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.
Nutrition
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