Real Recipes From Real Home Cooks ®

farfalle w/ roasted corn & avacado dressing

★★★★★ 1
a recipe by
Cassie *
Somewhere, PA

My family & friends love when I bring this salad to any social Avocado's and this dressing can be seasoned to your own preference...sometimes I give it a S/W flair by adding cumin and chili, I made it simple...don't be afraid to try something different...this salad is yummy, with the sweetness of the fresh roasted corn, and the feta sprinkled on the salad, gives it the right amount of saltiness! Enjoy!

★★★★★ 1
serves 10
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For farfalle w/ roasted corn & avacado dressing

  • 12 oz
    farfalle pasta or your favorite - cooked, drained and rinsed according to instructions on package
  • red
    yellow and orange sweet peppers, chopped or sliced thinly - about 1 cup
  • 1/2
    avocado, chopped - optional
  • about 1/2 c
    or 6 thin slices red onion, chopped
  • 1 1/2 c
    roasted sweet corn, about 4 ears - or can use frozen, thats been thawed - fresh is better though
  • 1 - 2 sm
    tomatoes, seeded and chopped
  • olive
    oil - salt & pepper for seasoning corn
  • cooked
    & crumbled bacon for garnish
  • feta cheese crumbles for garnish
  • 1 c
  • 1/3 c
    sour cream
  • 2 clove
  • 1/4 c
  • 1 md
  • 1
    fresh lemon, juiced
  • 1 tsp
    kosher or sea salt or to taste
  • 1 tsp
    cracked black pepper
  • 1/2 tsp
    garlic salt - i use the grinder style
  • 3
    tablespoons fresh parsley or 1 tablepoon dried parsley flakes

How To Make farfalle w/ roasted corn & avacado dressing

  • 1
    Cook your pasta according to instructions on package. Drain and rinse. While pasta is cooking, prepare corn for roasting. I left half the husks on the cob, ( you can remove completely.) then rubbed with olive oil and sprinkled with pepper and salt. Place on a grill pan and roast until kernels begin to char, then turn to get coloring on remainder of cob and corn is tender. Mine took about 15 minutes altogether. I left cool, then use my mandolin to cut from cob. Works like a charm. If don't have one, just cut corn from cob with a sharp knife.
  • 2
    Place corn in large bowl; along with peppers, cooled pasta, tomato, avocado and onion. Toss and set aside.
  • 3
    Make dressing. In food processor or could use a blender, add all dressing ingredients and pulse until smooth. Taste to see if needs more salt or now decide if you want to add other seasoning.
  • 4
    Pour dressing over pasta and toss to coat. Chill until ready to serve. When serving, I sprinkle with bacon and feta cheese crumbles....delicious!