Description
This Italian pasta salad is a vibrant and refreshing dish that captures the essence of Italy. With tender farfalle pasta, fresh vegetables, savory olives, and creamy mozzarella, this salad is tossed in a homemade Italian vinaigrette. It’s perfect for BBQs, picnics, or as a quick meal prep option on busy days. In just 15 minutes, you can create a flavorful dish that impresses at gatherings or serves as a delicious weeknight dinner.
Ingredients
Scale
- 16 oz farfalle pasta (uncooked)
- 1 cup fresh mozzarella cheese (cubed)
- 1½ cups black olives (pitted)
- 1 pint cherry tomatoes (halved)
- 2 tbsp fresh parsley (chopped)
- ½ red onion (diced)
- 1 green pepper (chopped)
- ½ cup salami (quartered)
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 2 tsp lemon juice
- 2 garlic cloves (minced)
- 3 tbsp Parmesan cheese (grated)
- Italian seasoning
Instructions
- Cook the farfalle pasta according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
- In a large mixing bowl, combine the cooled pasta with mozzarella, olives, tomatoes, parsley, onion, green pepper, and salami.
- In a separate bowl, whisk together olive oil, vinegar, lemon juice, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
- Pour the vinaigrette over the salad and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg