Description
This vibrant bowtie pasta salad is packed with flavors and textures, making it perfect for any occasion.
Ingredients
Scale
- 12 oz bowtie pasta
- 6–8 oz salami (cut into strips)
- 1 green bell pepper (diced)
- 1/2 c basil (cut into thin ribbons (chiffonade))
- 1/2 c kalamata olives (chopped)
- 1 c cherry tomatoes (quartered)
- 2/3 c mozzarella balls (quartered)
- 1/2 head small radicchio (finely chopped)
- 4 c arugula
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 2 tsp Italian oregano
- 2 clove garlic (grated)
- Salt to taste
- 1 tsp black pepper
- 3/4 Tbsp sugar
Instructions
- Cook pasta according to package instructions—aim to have the texture slightly undercooked.
- Whisk together all of the vinaigrette ingredients and set aside. This can also be made a day in advance. Taste for salt.
- In a large mixing bowl, combine the cooked pasta, bell pepper, basil, cherry tomatoes, olives, mozzarella, salami, and radicchio. Pour over the dressing and stir once more to combine.
- Return pasta salad to refrigerator and chill until ready to serve.
- For picnic salad in jars, fill the jars with about 1/3 cup of arugula, pasta salad, and then seal with the lid. Chill until ready to serve.
Notes
- This salad is ideal for potlucks and picnics.
- It can be prepared a day ahead of time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg