Farfalle Salad

Name: Farfalle Salad
Yield: 4 servings
Ingredients: 1 1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch); 1 1 medium-sized red onion, diced (1/4 inch); 1 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes; 1 3 scallions, thinly sliced; 1 1/2 cup chopped pitted black olives; 1 1 tablespoon olive oil; 1 1 pound farfalle pasta; 1 1 cup prepared pesto; 1 1/4 cup freshly grated Parmesan cheese

From the kitchen of Carly

Bow-tie pasta tossed with bright pesto, roasted peppers, red onion, peas, and olives. Fresh, colorful, and naturally satisfying. Make it ahead and it only gets better. Serve at room temperature for maximum flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
11 medium-sized red onion, diced (1/4 inch)
11 cup frozen peas, thawed and cooked in boiling water for 3 minutes
13 scallions, thinly sliced
11/2 cup chopped pitted black olives
11 tablespoon olive oil
11 pound farfalle pasta
11 cup prepared pesto
11/4 cup freshly grated Parmesan cheese

Instructions

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