Farfalle Tricolore Salad

A lighter pasta salad for when you are craving carbs.

Farfalle Tricolore Salad

Ingredients

• 500 g Farfalle Tricolore (bowtie pasta with tomato and spinach)
• 1/2 red onion, finely diced
• 1/2 red pepper, finely diced
• 15 kalamata olives, sliced lengthwise into 4
• 15 grape tomatoes, sliced lengthwise in 2
• 6 large basil leaves, sliced small
• 4 large garlic cloves, minced
• 1/3 cup olive oil
• 3 large lemons, juiced
• 1 tbsp lemon zest
• sea salt & pepper to taste

I prepare this the day before, omitting the tomatoes until just before serving.

Instructions

• Cook pasta in salted water. Immediately remove, rinse in cold water, and then leave in cool water for 5 minutes to prevent continued cooking.
• In a mason jar or bowl, add olive oil, lemon juice, zest, minced garlic, salt & pepper. If using a mason jar, just put on the lid and shake, or you can whisk in a bowl.
• Cut up the onion, red pepper, kalamata olives, and basil. Add to a large salad bowl with the salad dressing we just prepared.
• Add your cooled pasta and mix thoroughly.
• Chill for several hours or overnight.
• Add sliced tomatoes just before serving.

Enjoy!