Tuscan Summer Pasta Salad
Tuscan Summer Pasta Salad
La Bella Toscanina
6-8
20 minutes
Italian
Salad
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.
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
Garnish
- Fresh grated Parmigiano (Optional)
- Drizzle of EVOO
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.
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