Farfalle Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 yellow bell pepper, stemmed, cored, and diced (1/4 inch)
• 1 red bell pepper, stemmed, cored, and diced (1/4 inch)
• 1 medium red onion, diced (1/4 inch)
• 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
• 3 scallions, thinly sliced
• 1/2 cup pitted black olives (chopped)
• 1 tablespoon olive oil
• 1 lb farfalle pasta
• 1 cup pesto sauce (prepared)
• 1/4 cup parmesan cheese (freshly grated)

Recipe

• 1 combine the peppers, onion, peas, scallions, and olives in a bowl. reserve.
• 2 bring a large pot of salted water to a boil with the olive oil. cook the pasta according to package directions. drain, reserving 1/2 cup of the cooking water. remove the pasta to a bowl and toss with 1/4 cup of the pasta water. (when adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.).
• 3 add the pesto and reserved vegetables to the pasta; toss to combine. toss with cheese and season with salt and pepper, to taste. let it rest at room temperature. serve immediately or refrigerate for up to 1 day. bring to room temperature 30 minutes before serving. add more pesto and hot water to thin if necessary.