Grilled Corn Pasta Salad

• 6 cups water
• 11/2 teaspoons salt
• 51/2 ounces uncooked bowtie pasta
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons yellow mustard
• 1/2 shallot, finely chopped
• 2 garlic cloves, minced
• 1/8 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped cucumber
• 1 cup chopped bell pepper
• 1/3 cup thinly sliced red onion
• 2 ears of corn, grilled and removed from cob
• 2 avocados, diced
• 1 cup cup cherry tomatoes, halved
• 1/3 cup feta cheese
• 4-6 pieces salami, fried until crispy and crumbled (we used Hot Calabrese)
• Fresh cilantro leaves, to garnish

1. Bring water to a gentle boil. Add salt. Cook pasta according to package directions. Drain and set aside to cool.
2. To make the dressing combine the lemon juice, extra-virgin olive oil, yellow mustard, shallot, garlic, salt and pepper in a jar with a tight-fitting lid.
3. Combine the cucumber, bell pepper, red onion, corn, avocados, tomatoes, and feta cheese in a large serving bowl. Drizzle with dressing, sprinkle with salami, and garnish with a few cilantro leaves.
4. Keep covered in the refrigerator for up to 4 days. It tastes even better the next day!

water, salt, bowtie pasta, lemons, extravirgin olive oil, yellow mustard, shallot, garlic, salt, black pepper, cucumber, bell pepper, red onion, corn, avocados, cherry tomatoes, feta cheese, salami, cilantro

Taken from www.myrecipes.com/recipe/grilled-corn-pasta-salad (may not work)