A hearty salad with bright summer flavors is prepared from boiled pasta farfalle (bows), colorful cherry tomatoes, fennel and corn. The cobs are pre-fried in the oven in the mode grill until charred spots appear, making corn acquires a richer taste, and before adding to the salad the grains are cut. Fresh basil, goat cheese and vinaigrette dressing fill the salad with the flavors and aromas of Mediterranean cuisine. BUT some lemon zest, garnish with refreshing citrus fruits notes. Salad can be served with meat or chicken, or as самодостаточное блюдо. 
Time: 35min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr farfalle pasta
- 2/3 Art. vinaigrette dressing with mustard (see recipe below)
- 1 small shallot, chopped
- 0.5 tsp finely grated lemon peel
- 2 ears of corn peeled
- 2 tbsp. multicolored cherry tomatoes cut in half or on 4 parts if large
- Half a small fennel root, thinly sliced + 1/3 tbsp. chopped greens
- 0.5 tbsp. coarsely chopped fresh basil
- 55 gr. goat cheese crumbled
Recipes with similar ingredients: farfalle pasta, cherry tomatoes, corn, fennel onion, goat cheese, basil
Recipe preparation:
- In a large pan, bring salted water to a boil. Add the farfalle paste and cook as recommended on packaging. Drain and allow the paste to cool to room temperature. temperature. Meanwhile, in a large bowl, mix the vinaigrette dressing, shallots and lemon zest.
- Preheat the oven in grill mode. Put the corn on pan and fry, turning periodically until it is slightly charred on all sides, about 5 minutes. Let it cool down a bit then cut the grains.
- Add the pasta, corn, tomatoes, fennel (root and leaves) and basil; mix, salt and pepper to taste. Gently stir in half the goat cheese, then sprinkle the remaining cheese on top.
Mustard vinaigrette dressing
In a bowl, mix 1/4 tbsp. white wine vinegar, 1 tbsp. l Dijon mustard, 0.5 tsp coarse salt and a little ground black pepper. Slowly pour in 2/3 tbsp. olive oil, constantly at the same time whipping the dressing until it becomes thick and uniform. Salt and pepper to taste. Exit: about 1 tbsp.
