Categories: Salad
Ingredients
- 16-oz. package farfalle pasta, cooked to al dente
- 2 avocados, peeled, pitted and chopped
- 8-oz. package fresh mozzarella pearls
- 10.5-oz. package cherry tomatoes, halved
- 3 tablespoons fresh basil, finely chopped
- 2 ears of corn, grilled and corn cut from cobs
- 1/4 cup olive oil
- 1/8 cup white wine vinegar
- Juice from 1 lemon
- Salt and pepper, to taste
Directions
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In a large bowl, combine cooked pasta, avocados, mozzarella, tomatoes, basil and corn. Carefully combine ingredients with hands or with a large spoon. In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, salt and pepper. Pour dressing over ingredients and mix well. Refrigerate and serve.