Sometimes unusual combinations of ingredients result in a great recipe, and this is one for sure! This salad makes a great side for any grilled or broiled meat or chicken.
1 pound farfalle pasta, cooked and cooled (make sure pasta is al dente, not overcooked)
8 oz. grape tomatoes, halved
½ red onion, thinly sliced
1/2 c Kalamata olives, sliced
1 c shredded low sodium mozzarella cheese
1/4 c pepperoncini, drained, sliced
1/2 c fresh chopped basil
Pepper to taste
5 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
In a small bowl combine all the dressing ingredients and whisk together; taste and adjust seasonings.
Combine all other ingredients into large bowl and pour dressing over to coat. Reserve any dressing left over, as pasta will absorb much of the dressing. Chill salad for at least 1-2 hours, check consistency, and seasonings adjust accordingly.
Nutrition Info: 395 calories, 50 gms carbohydrate, 13 gms protein, 13 gms fat, 886 mg sodium (to reduce calorie and fat content use less than full vinaigrette recipe)