Easy Italian Bow Tie Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz (340g) gluten-free bow tie/farfalle pasta
02 -
5 oz (142g) dry or hard salami, chopped
03 -
8 oz (226g) pepperoni, sliced into ½-inch thick slices, then chopped
04 -
6 oz (170g) can black olives
05 -
1 large English cucumber, chopped
06 -
10 oz (283g) grape or cherry tomatoes
07 -
16 oz (453g) mozzarella pearls (or whole mozzarella cheese, chopped into ½-inch pieces)
08 -
2 14 oz (794g) cans artichoke hearts, drained
09 -
½ cup (30g) chopped fresh parsley
10 -
⅓ cup (7g) chopped fresh basil
→ Dressing
11 -
1 cup (240ml) extra virgin olive oil
12 -
¼ cup (60ml) fresh lemon juice
13 -
1 large garlic clove, minced
14 -
2 teaspoons dijon mustard
15 -
1 teaspoon honey
16 -
½ teaspoon crushed red pepper flakes, or to taste
17 -
Salt and pepper to taste
# Instructions:
01 -
Cook pasta in heavily salted water for two minutes longer than package al dente directions. Drain and rinse under cold water. Set aside.
02 -
While pasta is cooking and cooling, chop all ingredients as directed.
03 -
Whisk together all dressing ingredients until emulsified.
04 -
In a very large bowl, combine pasta with all add-ins. Pour dressing over and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
# Notes:
01 -
Keeps for 4-5 days in refrigerator when well covered
02 -
Can customize add-ins to taste
03 -
For dairy-free/vegan version, omit cheese and meat or use dairy-free alternatives