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Italian pasta salad with sweet dressing

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Ingredients for 4 servings:

  • 500g farfalle
  • salt water
  • 1 jar olives, black
  • 1 jar tomatoes, dried in oil
  • 2 balls of mozzarella
  • 100 g cocktail tomatoes
  • 100 g arugula
  • 6 tbsp oil from the sun-dried tomatoes
  • 3 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 2 tbsp orange juice
  • 1 clove(s) garlic
  • 3 tsp oregano
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the farfalle in salted water according to the package instructions. Meanwhile, slice the olives, chop the sun-dried tomatoes, and cut the mozzarella into smaller pieces. Quarter the cherry tomatoes and wash the arugula. Mix the remaining ingredients to make the dressing. Drain the pasta and add it to the dressing while it’s still hot, along with the chopped ingredients. Season with oregano, salt, and pepper. I like to serve this with a baguette topped with garlic butter and mozzarella slices.

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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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