Summer Tomato, Corn, and Farfalle Salad With Lemon, Basil, & |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a great way to use those beautiful sweet tiny tomatoes that you have a TON of in your garden! Ingredients:
16 ounces farfalle pasta, bow tie |
1/4 tablespoon olive oil |
2 garlic cloves, minced |
2 cups grape tomatoes, both red and yellow cut in half |
3 ears corn, freshly roasted with kernels cut off |
1/4 tablespoon lemon juice |
1/4 cup basil leaves, washed and torn in pieces |
2 tablespoons thyme, fresh with leaves removed |
1/2 teaspoon dijon mustard |
salt |
pepper |
Directions:
1. Cook the pasta according to box directions. Drain & cool.
2. Make the dressing by mixing together Olive oil, lemon juice, garlic, and dijon mustard. Season with salt & pepper.
3. Toss pasta, tomatoes, corn, and dressing together with herbs.
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