Pepperoni, Pesto, and Pepper Pasta Salad
Combine typical ingredients like olives andpepperoni in an antipasto plate and add farfalle pasta, and you have a meal.Serve this dish at room temperature for the best flavor.
Ingredients
- 2 cups cooked farfalle pasta
- 6 ounces thinly sliced pepperoni
- 1/4 cup pitted chopped mixed Mediterranean olives
- 4 to 6 oil-packed sun-dried tomatoes sliced
- 2 roasted red bell peppers sliced
- 1/4 cup tomato or basil pesto
- 1 to 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon pepper
Instructions
- Place the farfalle in a salad bowl.
- Add the pepperoni, olives, tomatoes, and peppers.
- Toss gently but well.
- Combine the pesto, 1 tablespoon of olive oil, vinegar, and pepper in a small bowl.
- Mix well.
- Spoon the pesto dressing over the salad.
- If the mixture looks dry, add the remaining tablespoon of olive oil.