This Mini Farfalle Salad with Roasted Corn & Queso Fresco is a vibrant and refreshing twist on a classic small pasta salad, perfect for summer side dishes or easy salads for parties and potlucks. It features tender mini farfalle pasta, also known as bowtie pasta, tossed with sweet roasted corn kernels, crumbled queso fresco, and roasted mini peppers for extra flavor and color.
After roasting the vegetables to enhance their natural sweetness, everything is combined and lightly dressed with a zesty vinaigrette to keep the dish bright and balanced. Serve it chilled as a cold farfalle pasta recipe that’s both simple and satisfying.
Refreshing Mini Farfalle Pasta Salad
This Mini Farfalle Salad with Roasted Corn & Queso Fresco is a delightful twist on traditional pasta salads, perfect for summer gatherings.
Featuring tender mini farfalle pasta, sweet roasted corn, and crumbled queso fresco, this dish brings together a vibrant mix of flavors and textures.
Ideal for easy salads for parties and potlucks, this salad serves 4-6 people and takes only about 30 minutes to prepare, making it a fantastic choice for any occasion.
Whether you’re looking for corn salad recipes or a refreshing summer side dish, this pasta salad with farfalle is sure to impress.
Ingredients That Shine
The beauty of this Mini Farfalle Pasta Salad lies in its simple yet flavorful ingredients.
Roasted mini peppers add a pop of color and sweetness, while the roasted corn enhances the dish’s natural flavors.
Crumbling queso fresco throughout the salad provides a creamy texture that complements the pasta beautifully.
With just a handful of ingredients, this small pasta salad is both approachable and satisfying, making it a go-to for any summer meal.
Preparation Made Easy
Preparing this salad is a breeze, starting with cooking the mini farfalle pasta until al dente.
Once cooked, a quick rinse under cold water helps cool the pasta, setting the stage for a refreshing dish.
Roasting the corn, whether fresh or frozen, brings out its natural sweetness, making it a perfect addition to the salad.
Combining all the ingredients in a large bowl ensures every bite is packed with flavor.
Dress It Up
A light vinaigrette is the finishing touch that brings this Mini Farfalle Salad together.
Whisking together olive oil, lime juice, salt, and pepper creates a zesty dressing that enhances the freshness of the ingredients.
Pouring the dressing over the salad and tossing gently ensures every piece is coated, making each bite deliciously balanced.
Chill and Serve
After dressing the salad, covering it and refrigerating for at least 15 minutes allows the flavors to meld beautifully.
Serving it chilled not only enhances the refreshing nature of the dish but also makes it a perfect accompaniment to any summer meal.
This Mini Farfalle Pasta Salad is not just a side dish; it can easily stand alone as a light meal on a warm day.
A Perfect Addition to Your Table
With its vibrant colors and fresh ingredients, this salad is visually appealing and a delightful addition to any summer table setting.
Whether you’re hosting a barbecue or enjoying a picnic, this salad is sure to be a hit.
Its versatility makes it suitable for various occasions, from casual get-togethers to more formal gatherings.
Try this Mini Farfalle Salad with Roasted Corn & Queso Fresco and elevate your summer dining experience!
Refreshing Mini Farfalle Pasta Salad
This salad combines mini farfalle pasta with roasted corn and queso fresco, creating a delightful mix of textures and flavors. Ideal for gatherings or as a light summer meal, this recipe serves 4-6 people and takes about 30 minutes to prepare.
Ingredients
- 8 ounces mini farfalle pasta
- 2 cups corn kernels (fresh or frozen, roasted)
- 1 cup crumbled queso fresco
- 1 cup roasted mini peppers, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the mini farfalle pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Roast the Corn: If using fresh corn, roast the corn kernels in a skillet over medium heat until slightly charred. If using frozen corn, roast it directly in the skillet until heated through.
- Combine Ingredients: In a large bowl, combine the cooked pasta, roasted corn, crumbled queso fresco, roasted mini peppers, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Dress the Salad: Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if necessary.
- Chill and Serve: Cover the salad and refrigerate for at least 15 minutes before serving. Serve chilled.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 220kcal
- Fat: 12g
- Protein: 7g
- Carbohydrates: 24g