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Friday
Jul202012

Fresh lemony pasta salad

The little boys are at daycare for the day, Dan is working hard in the sky and I have the entire day to get things accomplished. Chris Martin is serenading me as I edit photos and write up recipes and take pictures of ice cream. I can't wait to share my very first ice cream recipe with you! That will have to wait till early next week, though. I have a "few" things above that on my to-do list. 

Monday is my birthday. Having a birthday on a Monday would normally be a bummer, but not this year. Dan has Mondays off, and with my schedule being flexible, it is music to my ears! Dan has a fun day planned for us, and I am very much looking forward to spending time with him. Elijah keeps loudly whispering that he has a secret he needs to tell me about. Then he mouths something that he desperately wants me to hear but that I can't actually hear. Secrets are hard to keep!

As a very kind birthday gift, a friend of mine has offered to drive out to the dropzone and watch the boys tomorrow while I make a few skydives! That will make two weekends in a row! 

It's gonna be paraaa-paraaa-paradise! Paraaa-paraaa-paradise! Paraaa-paraaa-paradise! Whoa-ohh-ohh-oh-ohh-ohhh-ohh-ohh..

Sorry, Chris was distracting me. :)

What was I talking about?! Uhhm, how about the weather? It has continued to be hot, which I still refuse to complain about. The heat makes me want to be in or near water constantly and also eat nothing but salads. I LOVE this delicious little salad I threw together last week. The only downfall was that the avocados didn't last long, so I had to eat it quickly. Darn.

Start by grilling a few ears of corn. Coat them with butter, salt and pepper and wrap them up in foil.

Grill over medium heat for about 20 minutes. Rotate them every 5 minutes or so.

Once they have cooled, cut the corn off the cobs with a sharp knife. This always makes me think of my dad because it is the only way he has ever eaten corn on the cob. 

In a large bowl, combine:

2 ears of corn, grilled and cut from cobs

8-oz. package fresh mozzarella pearls

10.5-oz. package cherry tomatoes, halved

2 avocados, peeled, pitted and chopped

16-oz. package farfalle pasta, cooked to al dente

3 tablespoons fresh basil, finely chopped

Carefully mix the ingredients together with a large spoon. Do your best not to smoosh the fragile avocados and pasta.

In a small bowl, combine:

1/4 cup olive oil

1/8 cup white wine vinegar

Juice from 1 lemon (I loved how lemony the end product tasted, but if you don't like super lemony foods just use juice from 1/2 of a lemon instead)

Salt and pepper, to taste 

Whisk the dressing and pour it over the pasta salad.

Mix well (and carefully).

Refrigerate for a bit to chill, and serve!

Wishing you all a wonderful weekend!

Printable recipe: Fresh lemony pasta salad

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Reader Comments (3)

You have inspired me to grill tomorrow. I'm absolutely making this. While you're off defying gravity, I'll be stuffing my face with summer salad awesomeness.

HAPPY BIRTHDAY!!!

07.22.2012 | Unregistered CommenterParsley Sage

This looks like a wonderful summer salad! Completely full of light summer flavors, I can't wait to try it out!

This looks delicious! Love the lemon, avocado, corn. Oh and those delicious little tomatoes.. Fresh mozzarella.... OK, the whole thing sounds perfect :D

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