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–+ servings

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.
Couverts2
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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.
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Course; Pasta / Salad