Italian Bow Tie Pasta (Print Version)
# Ingredients:
→ Key Ingredients
01 -
16 oz (453g) mozzarella pearls or diced whole mozzarella (½-inch pieces)
02 -
6 oz (170g) can of black olives
03 -
10 oz (283g) cherry or grape tomatoes
04 -
8 oz (226g) sliced pepperoni, chopped into chunky ½-inch bits
05 -
12 oz (340g) bow tie or farfalle gluten-free pasta
06 -
1 large English cucumber, diced
07 -
2 14 oz (794g) cans of drained artichoke hearts
08 -
5 oz (142g) dry or hard salami, cut into chunks
09 -
⅓ cup (7g) fresh basil, chopped
10 -
½ cup (30g) fresh parsley, chopped
→ Sauce
11 -
1 teaspoon of honey
12 -
1 cup (240ml) extra virgin olive oil
13 -
Salt and pepper as needed
14 -
½ teaspoon of red pepper flakes for heat, more or less to your liking
15 -
¼ cup (60ml) freshly squeezed lemon juice
16 -
2 teaspoons dijon mustard for tang
17 -
1 big garlic clove, finely minced
# Instructions:
01 -
Boil pasta in generously salted water. Cook it two minutes past al dente instructions on the package. Strain, rinse under chilly water, and let it sit aside.
02 -
As the pasta cooks and cools, finish dicing up the rest of the ingredients as listed.
03 -
Combine all the dressing ingredients and whisk until everything blends smoothly.
04 -
In a large mixing bowl, toss the pasta with all the extras. Drizzle the dressing over and mix thoroughly. Cover it and leave in the fridge for at least 2 hours—overnight if you can.
# Notes:
01 -
Lasts 4-5 days in a well-sealed container in the fridge
02 -
Feel free to swap out ingredients to suit your tastes
03 -
Skip meat and cheese or swap for dairy-free versions to make it vegan-friendly