Farfalle Salad Recipe
- 1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
- 1 medium-sized red onion, diced (1/4 inch)
- 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
- 3 scallions, thinly sliced
- 1/2 cup chopped pitted black olives
- 1 tablespoon olive oil
- 1 pound farfalle pasta
- 1 cup prepared pesto
- 1/4 cup freshly grated Parmesan cheese
- Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
- Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
- Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.
