Tuscan Summer Pasta Salad
Tuscan Summer Pasta Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Italian
Servings
6-8
Prep Time
20 minutes
A vibrant farfalle pasta salad tossed with sun-dried tomatoes, fresh tomatoes, mozzarella pearls, basil, parsley, bright lemon, and a generous drizzle of premium extra virgin olive oil.
La Bella Toscanina
Ingredients
-
16 ounces uncooked bowtie pasta
-
1 jar sundried tomatoes, drained
-
1 small bundle of basil, rinsed, sliced
-
1 small bundle parlsey leaves and stems, finely chopped
-
half red onion, minced
-
2 Roma tomatoes, chopped
-
1 pack fresh mozzarella pearls
-
Generous amount of Peperoncino extra virgin olive oil
-
salt & pepper to taste
-
Drizzle of balsamic glaze
-
Fresh grated Parmigiano (Optional)
-
Drizzle of EVOO
Garnish
Directions
Directions:
1. Bring your salted water to a boil, cook farfalle pasta, al dente, let it cool.
2. Combine cooled pasta, sun-dried tomatoes, fresh roma tomatoes, fresh basil, fresh parsley, red onion, olive oil, fresh mozzarella pearls, squeeze of lemon, salt & pepper to taste, and drizzle of balsamic. Toss until evenly combined.
Garnish
Top with an extra drizzle of EVOO
Freshly grated Parmigiano
Tips:
For an extra bite, add 2 tbsp of red wine vinegar
Store in the fridge for up to 1 week. If noodles absorb all the liquids add more olive oil and vinegar before serving.
Leave a comment