Mediterranean Farfalle (Bow Tie) Pasta Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
|
From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal. Ingredients:
6 cups farfalle pasta, uncooked |
1 (7 ounce) container roasted red peppers or 1 (7 ounce) container pimientos, drained and sliced into strips |
1/2 cup onion, finely chopped |
1/2 cup fresh parsley, finely chopped |
1/3 cup red wine vinegar |
2 garlic cloves, minced |
2/3 cup olive oil |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed |
1 (15 ounce) can red kidney beans, drained and rinsed |
salt and pepper, to taste |
Directions:
1. Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
2. Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
3. Let stand 5 minutes. Stir in oil.
4. Add cooled pasta, beans, and seasoning; toss lightly until well blended.
5. Cover; refrigerate 2 hours.
|
|