in Italy

Italian pasta salad

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Ingredients for 4 servings:

  • 160 g farfalle
  • 40 g dried tomatoes (without oil)
  • 10 green olives stuffed with peppers
  • 250 g rocket
  • 100 ml water
  • ½ tsp vegetable broth (instant)
  • 1 tsp mustard
  • 1 tsp honey
  • some sweetener, liquid
  • pepper
  • oregano
  • 1 clove(s) garlic
  • 3 tbsp balsamic vinegar, light
  • 4 tsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

WW suitable

Cook the pasta, wash the lettuce and cut it into small strips, cut the olives into thirds, and slice the sun-dried tomatoes. Place everything in a bowl. Make a vinaigrette with the remaining ingredients and pour it over the salad. I find the pasta salad tastes best when it’s been prepared a few hours in advance.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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