Prep Time 10 mins Cook Time 20 mins
1 pound Farfalle pasta
8 ounce mozzarella ball, cubed
½ cup Black olives sliced
2 jars Grilled artichoke halves drained
1 jar sun-dried Peppers drained, sliced
½ cup Italian flat-leaf parsley chopped
For the Dressing
¼ cup red wine vinegar
¼ cup lemon juice
¾ cup sun dried Pepper oil, use EVOO to make up the difference
2 teaspoons Dijon mustard
¼ cup Pecorino Romano grated
2 teaspoons dried oregano
¼ teaspoon crushed red pepper flakes
2 cloves garlic, minced
salt and pepper to taste
For the dressing
Combine all of the dressing ingredients and whisk together until emulsified or use a blender or food processor. Taste test the dressing and season with salt and pepper if required.
For the salad
Cook pasta in salted water until al dente, then drain and rinse until cool.
In a large bowl, mix together the pasta, mozzarella, olives, parsley, artichoke hearts, and sun dried Peppers.
Pour ¾ of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad.
Chill for at least an hour before serving. Enjoy!