SALAD:

1 lb. farfalle (bow tie) pasta
4 ears white corn
1/2 red bell pepper, diced
1/2 jalapeno, diced
chopped cilantro, to taste
salt and pepper, to taste

Cook the fresh corn for 3 minutes in a salted pot of boiling water. Drain. In fresh water, boil pasta until al denté.

While pasta is cooking shuck corn and remove kernels from stalk, dice peppers, jalapeno and chop cilantro. Rinse cooked pasta in cold water until cooled.

In large bowl add all salad items and mix with some of the dressing and salt and pepper to taste. Chill for several hours.

Note: This salad taste best 2 to 3 days later.

DRESSING:

1/4 cup rice vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. Dijon mustard
1/4 tsp. Tabasco sauce
1/2 tsp. paprika
3/4 cup olive oil

Blend first 6 ingredients then slowly whisk in oil until thickened. Chill before use.

Submitted by: Victoria H.