16 oz of farfalle pasta cooked al dente.
2 peeled, pitted and chopped avocados.
1 (8 oz) package of fresh mozzarella chopped in small pieces.
1 ½ cups of halved cherry tomatoes.
2 to 3 tbsps of finely chopped fresh basil.
1 (12 oz) can of white kernel corn, drained and sauted in 1 tbsp of butter.