8ounces(230grams)farfalle pastaor rotini + 2 quarts/8 cups/2 Liters water and 1 tablespoon/15 grams sea salt.
1can (15-ounces)(230grams)cannellini beansor chickpeas, drained and rinsed
2cups(320grams)cherry tomatoesquartered
1heaping cup(150grams)cucumberdiced
½cup(60grams)oliveshalved
½cup(100grams)corn
1red onionor shallot, thinly sliced
3tablespoonsparsleyfinely chopped
15leavesbasiloptional
Dressing
3tablespoons(45grams)extra virgin olive oil
3tablespoon(45grams)lemon juice+ grated zest of ½ lemon, optional
1tablespoon(15grams)mustardAmerican or Dijon
1tablespoon(15grams)maple syrup
½teaspoondried oregano
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonblack pepper
Cook8 ounces farfalle pasta in a large pot with salted boiling water as per package instructions.Drain the pasta and rinse it under cold water for 10 seconds to avoid overcooking.Transfer the pasta to a large bowl, drizzle with a few drops of oliveoil and stir.
Add 1 can (15-ounces) cannellini beans (drained and rinsed), 2 cups cherry tomatoes (quartered), 1 heaping cup cucumber (diced), ½ cup olives (halved), ½ cup corn, 1 red onion (thinly sliced), 3 tablespoons parsley (chopped), and 15 leaves basil.
To a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoon lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.Whisk until combined.
Pour the dressing onto the pasta and toss well.Taste and adjust for salt before serving.