Farfalle Italian Pasta Salad (Print Version)
# Ingredients:
01 -
8 oz farfalle pasta, boiled
02 -
1/2 cup sun-dried tomatoes in oil
03 -
8 oz fresh mozzarella, marinated in oil
04 -
1 cup kalamata olives
05 -
2 tbsp capers
06 -
2 oz dry salami, cut into bite-sized pieces
07 -
1 tbsp olive oil for the pasta
→ For the Dressing
08 -
1/4 cup olive oil or use the marinade from the fresh mozzarella
09 -
1 garlic clove, grated
10 -
1 tbsp dry basil
11 -
Salt and pepper to taste
12 -
2 tsp balsamic vinegar
# Instructions:
01 -
Boil the farfalle pasta according to the package instructions. Drain and drizzle with 1 tablespoon of olive oil to prevent sticking. Let it cool.
02 -
In a large mixing bowl, combine the sun-dried tomatoes, marinated mozzarella, kalamata olives, capers, and dry salami.
03 -
In a small bowl, whisk together 1/4 cup olive oil (or mozzarella marinade), grated garlic, dry basil, salt, pepper, and balsamic vinegar until well combined.
04 -
Add the cooled pasta to the mixing bowl with the salad components. Pour the dressing over the top and toss gently until everything is evenly coated.
05 -
Transfer the salad to a serving platter or bowl. Serve immediately or refrigerate for up to 4 hours before serving.
# Notes:
01 -
For maximum flavor, allow the salad to marinate in the refrigerator before serving.