Sweet Corn, Red Pepper, & Green Bean Salad with Pesto Vinaigrette
Prep Time30minutes
Servings6Servings
Calories258kcal
Ingredients
10oz./2 large fistfuls green beans
6oz.dry farfalle
2cups/14 oz. fresh cooked corn kernels
1cup/4 oz. medium diced red pepper
¼cupchopped basil
2Tbsp.chopped parsley
¼cup/2 oz. extra virgin olive oil
2Tbsp./1 oz. red wine vinegar
1tsp.grated garlic
Instructions
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, about 5 minutes.
Remove beans (save water for the pasta) and rinse under cold water to stop the cooking. Chop into ½” pieces. Place in a large bowl.
Cook the farfalle according to package directions to al dente. Drain, rinse under cold water to stop the cooking and add to the bowl. Add the corn, red pepper, basil and parsley. Reserve.
In a small bowl, whisk together the olive oil, vinegar and garlic. Stir into the reserved vegetables. Taste and season with salt and pepper.