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A plate of loaded pasta salad with a spoon.

Loaded Farfalle Pasta Salad

Teri & Jenny
4.5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Servings 4
Calories 631 kcal


  • 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


  • 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


  • 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.


  • **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: 631kcalCarbohydrates: 61gProtein: 33gFat: 31gSaturated Fat: 8gCholesterol: 34mgSodium: 105mgPotassium: 755mgFiber: 7gSugar: 9gVitamin A: 739IUVitamin C: 18mgCalcium: 407mgIron: 1mg
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