Prep 30 mins
Cook 20 mins
I found this recipe in Parade magazine not long after a co-worker had made it for a work event. Its a great light pasta salad with plenty of crunch. You can also add a can of all white meat chicken to it to make it a little heartier
- 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)
- Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
- 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.).
- 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.