Warm Farfalle Salad

Ingredients 

• 1 cup farfalle (bow tie pasta)
• 20 baby tomatoes
• 8 tablespoons corn kernels, boiled
• 3 tablespoons olive oil
• 12 pickled pitted green olives
• 1 tablespoon chopped garlic 
• 2 medium onions, finely chopped
• A few fresh basil leaves
• 1 small broccoli, separated into florets
• Salt to taste
• 3 tablespoons balsamic vinegar

Method

1. Cook pasta in 2 cups water. Heat 2 tbsps oil in a non stick pan. Add corn and cook on high heat for 3-4 minutes.
2. Halve baby tomatoes and olives. Add garlic to the oil in the pan, mix well and sauté till burnt. Mix olives, tomatoes, onions and corn-garlic mixture in a bowl. Tear basil leaves and add.
3. Add broccoli florets to pasta, mix well and cook till al dante. Add remaining oil, salt and vinegar to the bowl. Drain water from cooked pasta and broccoli and add to bowl. Mix well. Serve immediately.

Nutrition Info