Summer Pasta and Vegetable Salad with Roasted Garlic Dressing

By karen1

Ingredients

• 2 cups De Cecco Farfalle Pasta, cooked
• 3 cups fresh corn kernels, cut from about 6 small ears of corn
• 5 medium tomatoes, halved, seeded, and chopped
• 2/3 cup red onions, finely chopped
• 1/4 cup fresh basil, chopped
• 1 package Monterey Farms Grilled Artihearts (8 oz package)
• 1/4 cup Lizzie's Kitchen Roasted Garlic Dipping Oil, well-shaken and divided
• salt and pepper, to taste

Details

Servings 4
Adapted from thefreshmarket.com

Preparation

Step 1

Heat a medium skillet over high heat for 2 minutes. Add 2 tbsp dipping oil to pan; add corn and sautor 2 minutes, or until golden. In a large bowl, combine cooked pasta, corn, tomatoes, red onion, basil and artichoke hearts; set aside. In a smaller bowl, whisk together remaining dipping oil and garlic and season with salt and pepper. Just before serving, pour the dressing over the pasta and vegetable mixture and toss to coat.