16 oz. farfalle pasta, cooked al dente
2 avocados, peeled, pitted, chopped
8 oz. pkg. fresh mozzarella, chopped in small pieces
1 1/2 cups cherry tomatoes, halved
2 to 3 Tbsp. fresh basil, finely chopped
1 (12 oz.) can white kernel corn, drained, sauteed in 1 Tbsp. butter to a golden brown color
1/4 cup olive oil
2 Tbsp. white vinegar
juice from 1 lemon
kosher salt and freshly ground pepper to taste

How to make it : 

Combine first 6 ingredients, stirring everything together with a slow hand. Whisk together remaining ingredients in small bowl, pour over pasta. Mix well for all the flavors to combine.
Stick it in the refrigerate, covered, until well chilled. Enjoy all the flavors that will mingle and marry across your tongue! 
Serves 8

"I never met a lemony pasta salad that I did not like!~Adele Forbes

COOKS NOTE: I have taken to whole wheat pasta like a dog with a bone, but this was what I had so you know I had to use it.