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Farfalle Salad

Name: Farfalle Salad
Cuisine: italian
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
2.
2. 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.
3.
3. 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.

Recipes sourced from Epicurious.com.

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