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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, November 4, 2012


Food blogging is a passion to me, one that is near and dear to my heart because I love food. Every thing about it....this salad combines the juiciness of the tomato, the creaminess of the avocado, the twang of the fresh mozzarella, the sultry taste of the corn and the spiciness of the fresh basil. Top that all off with an olive oil, fresh lemon juice and white vinegar vinaigrette. You will be so happy that you did.....just trust me.....
16 oz. farfalle pasta, cooked al dente
2 avocados, peeled, pitted, chopped
8 oz. pkg. fresh mozzarella, chopped in small pieces
1 1/2 cups cherry tomatoes, halved
2 to 3 Tbsp. fresh basil, finely chopped
1 (12 oz.) can white kernel corn, drained, sauteed in 1 Tbsp. butter to a golden brown color
1/4 cup olive oil
2 Tbsp. white vinegar
juice from 1 lemon
kosher salt and freshly ground pepper to taste
Combine first 6 ingredients, stirring everything together with a slow hand. Whisk together remaining ingredients in small bowl, pour over pasta. Mix well for all the flavors to combine.
Stick it in the refrigerate, covered, until well chilled. Enjoy all the flavors that will mingle and marry across your tongue! 
Serves 8

"I never met a lemony pasta salad that I did not like!~Adele Forbes

COOKS NOTE: I have taken to whole wheat pasta like a dog with a bone, but this was what I had so you know I had to use it. 

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