Farfalle Pasta, Corn, and Tomato Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This hearty salad with vibrant summer flavors is made with cooked farfalle pasta (bow ties), colorful cherry tomatoes, fennel, and corn. The corn is grilled until charred, which adds a richer flavor, and the kernels are trimmed before adding to the salad. Fresh basil, goat cheese, and a vinaigrette infuse the salad with the flavors and aromas of Mediterranean cuisine. A squeeze of lemon zest adds a refreshing citrus note. This salad can be served as a side dish with meat or chicken, or as a standalone dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g farfalle pasta
- 2/3 cup mustard vinaigrette (see recipe below)
- 1 small shallot, chopped
- 0.5 tsp finely grated lemon zest
- 2 ears of corn, husked
- 2 cups mixed cherry tomatoes, halved or quartered if large
- 1/2 small fennel root, thinly sliced + 1/3 cup chopped herbs
- 0.5 cup fresh basil, coarsely chopped
- 55 g goat cheese, crumbled
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions. Drain and let cool to room temperature. Meanwhile, in a large bowl, combine the vinaigrette, shallots, and lemon zest.
- Preheat the oven to broil. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
- Add the pasta, corn, tomatoes, fennel (root and leaves), and basil to the bowl with the dressing; stir, season with salt and pepper to taste. Gently fold in half of the goat cheese, then sprinkle the remaining cheese on top.
Vinaigrette dressing with mustard
In a bowl, combine 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Slowly pour in 2/3 cup olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
Exit: about 1 tbsp.
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