Description
Laced with fresh corn, and sweet cherry tomatoes, this scrumptious pesto pasta salad comes together in minutes and celebrates some of the best and freshest flavors of summer.
Ingredients
Units
Scale
- 3 cups dry whole grain farfalle (elbows, fusilli, rotini also work)
- 1.5 cups cherry tomatoes
- 1/2 cup fresh mozzarella
- 1 tsp balsamic vinegar
- 1 cup fresh sweet corn (1 ear)
- 6 tbsp pesto (homemade or store-bought)
Instructions
- Cook the pasta in salted water according to the instructions on the packet. Drain and rinse the pasta in cold water. Allow to cool.
- Cut the mozzarella into small cubes and halve the cherry tomatoes. Add both to a medium bowl along with the balsamic vinegar. Gently toss to coat and set aside.
- Cut the corn off the cob and add to a medium-large mixing bowl along with the cooled pasta.
- Add the tomatoes, mozzarella, and pesto to the mixing bowl. Toss until well combined.
- Refrigerate until serving and serve cold.
Notes
To make this recipe gluten-free, use brown rice farfalle instead of wheat-based pasta.
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 7.4 g
- Sodium: 242.9 mg
- Fat: 13.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 62.8 g
- Fiber: 4 g
- Protein: 16 g