Instructions

• If you are using ½ cup (50 g) uncooked farfalle: bring a large pot of water to a rolling boil and stir in the ½ teaspoon salt. Add the pasta and cook until al dente, about 10 minutes or according to the package instructions. If you are using 1 cup of already cooked pasta, skip to step 4.
• If using fresh peas (¼ cup / 40 g), add them to the pasta water for the last 1–2 minutes of cooking to blanch them; if using frozen peas that have been thawed, do not cook them.
• Drain the pasta (and blanched peas) in a colander and rinse under cold running water until the pasta is cool; shake off excess water. Transfer the cooled pasta and peas to a large mixing bowl.
• Add the diced carrot, peeled and diced cucumber, diced red bell pepper, and the ¼ cup (40 g) steamed corn kernels to the bowl with the pasta.
• Drizzle 1 tablespoon extra virgin olive oil over the mixture and add the 2 tablespoons lemon juice if using. If you did not add the ½ teaspoon salt to the pasta water in step 1 (because you started with cooked pasta), sprinkle the ½ teaspoon salt over the salad now.
• Gently toss everything together until evenly coated with oil (and lemon, if used). Taste and add the optional lemon juice if you want more brightness.
• Serve immediately at room temperature or chill in the refrigerator and serve cold.