Combine typical ingredients like olives andpepperoni in an antipasto plate and add farfalle pasta, and you have a meal.Serve this dish at room temperature for the best flavor.
Pepperoni, Pesto, and Pepper Pasta Salad
Combine typical ingredients like olives andpepperoni in an antipasto plate and add farfalle pasta, and you have a meal.Serve this dish at room temperature for the best flavor.
Ingredients
- 2 cups cooked farfalle pasta
- 6 ounces thinly sliced pepperoni
- 1/4 cup pitted chopped mixed Mediterranean olives
- 4 to 6 oil-packed sun-dried tomatoes sliced
- 2 roasted red bell peppers sliced
- 1/4 cup tomato or basil pesto
- 1 to 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon pepper
Instructions
- Place the farfalle in a salad bowl.
- Add the pepperoni, olives, tomatoes, and peppers.
- Toss gently but well.
- Combine the pesto, 1 tablespoon of olive oil, vinegar, and pepper in a small bowl.
- Mix well.
- Spoon the pesto dressing over the salad.
- If the mixture looks dry, add the remaining tablespoon of olive oil.