Ingredients
Equipment
Method
Preparation
- Boil the farfalle in salted water until al dente. Drain and rinse with cold water immediately to stop the cooking and remove excess starch.
- Dice the red and yellow bell peppers, halve the cherry tomatoes, and finely dice the red onion while the pasta cools.
- In a large white bowl, combine the cooled pasta, peppers, tomatoes, olives, onion, and mozzarella pearls.
- Pour the zesty Italian vinaigrette over the salad and toss gently with tongs until everything is coated in a translucent golden glow.
- Top with a generous scatter of finely chopped fresh green parsley and serve.
Nutrition
Notes
Rinse pasta in cold water to prevent sticking and ensure a clean look.
Add mozzarella pearls only when pasta is fully cooled to maintain their shape.
Add mozzarella pearls only when pasta is fully cooled to maintain their shape.
