Summer Tomato, Corn, and Farfalle Salad With Lemon, Basil, &

• 16 ounces farfalle pasta, bow tie
• 14 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups grape tomatoes, both red and yellow cut in half
• 3 ears corn, freshly roasted with kernels cut off
• 14 tablespoon lemon juice
• 14 cup basil leaves, washed and torn in pieces
• 2 tablespoons thyme, fresh with leaves removed
• 12 teaspoon Dijon mustard
• salt
• pepper

1. Cook the pasta according to box directions.
2. Drain & cool.
3. Make the dressing by mixing together Olive oil, lemon juice, garlic, and dijon mustard.
4. Season with salt & pepper.
5. Toss pasta, tomatoes, corn, and dressing together with herbs.

pasta, olive oil, garlic, grape tomatoes, corn, lemon juice, basil, thyme, mustard, salt, pepper

Taken from www.food.com/recipe/summer-tomato-corn-and-farfalle-salad-with-lemon-basil-392545 (may not work)