Italian Veggie Pasta Salad
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Cook time: 
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Serves: 2-3 servings
 
Ingredients
  • Farfalle pasta – 400 gms
  • Cherry tomatoes – 1 cup, halved
  • Green bell pepper – 1, diced
  • Red bell pepper – 1, diced
  • Black olives – 1, diced
  • Grated Parmesan cheese – ½ cup
  • Italian dressing – ½ cup
  • Olive oil – 1 tbsp
For Italian dressing
  • Olive oil – 6 tbsp
  • White wine vinegar – 2 tbsp
  • Fresh parsley – 2 tbsp, chopped
  • Lemon juice – 1 tbsp
  • Garlic – 2 cloves, minced
  • Dried basil – 1 tsp, crumbled
  • Dried crushed red pepper -1 tsp
  • Dried oregano – ½ tsp
  • Italian seasoning – 1 tsp
  • Salt and pepper to taste
Instructions
  1. To make the Italian salad dressing, combine all ingredients in small bowl and whisk vigorously for good 5 minutes to blend. Season to taste with salt and pepper. You can prepare it a day ahead and cover and refrigerate it until use.
For Salad
  1. Cook pasta as directed on package. Once cooked, drain and rinse in cold water. Then drizzle a tablespoon of olive oil and toss the pasta to coat.
  2. Put diced bell peppers, olives and cherry tomatoes in a large bowl, add half of the dressing and half of the grated Parmesan. Toss them and check for seasoning. Add salt and pepper if needed.
  3. Now add cooked pasta and toss lightly. Sprinkle with the remaining Parmesan cheese. Cover with a cling wrap and let it rest in fridge for at least couple of hours.
  4. Sprinkle some more Parmesan if desired before serving. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/08/italian-veggie-pasta-salad/