This is a mayonnaise-free pasta salad. The traditional mayo dressing is replaced with a tangy vinegar-herb dressing with a little kick, thanks to the crushed red pepper flakes.
Recipe type: Lovely Lunch Salads
Serves: 10 cups
Ingredients
1 TB. plus 1 tsp.salt
1 lb. bag farfalle pasta
1 large tomato, chopped
2 cupsflat-leaf parsley, finely chopped
4 whole green onions, finely chopped
[1/4] cup fresh basil, finely chopped
1 medium red bell pepper, ribs and seeds removed, and finely diced
1 cupkalamata olives, pitted
1 tsp. dried oregano
1 tsp. dried mint
1 tsp. crushed red pepper flakes
1 tsp. dried thyme
1 tsp. fresh ground black pepper
[1/4] cupbalsamic vinegar
[1/4] cupwhite balsamic vinegar
[1/2] cup extra-virgin olive oil
10 oz. fresh mini mozzarella balls
Instructions
Bring a large pot of water to a boil over high heat. Season with 1 tablespoon salt, add farfalle pasta, cook for 8 minutes, and drain.
In a large bowl, toss together pasta, tomato, flat-leaf parsley, green onions, basil, red bell pepper, and kalamata olives.
Add oregano, mint, crushed red pepper flakes, thyme, remaining 1 teaspoon salt, black pepper, balsamic vinegar, white balsamic vinegar, and extra-virgin olive oil, and toss until everything is well coated.
Top pasta with mozzarella balls and serve immediately, or cover and refrigerate to enjoy for 2 or 3 days.
Notes
Tasty Tip You can replace the mozzarella cheese with 4 ounces of crumbled goat cheese or [1/2] cup grated Parmesan cheese if you like.