Farfalle Tricolore Salad

May 31, 2019

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!

About the Author

Shelly Lachlan

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Grande Prairie

Natural forms of healing and well-being have always been a part of my life, but without the knowledge necessary to implement it properly, I never...

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