Italian Pasta Salad

I doubled the recipe below to serve 30 people at a baby shower in individual cups - every single noodle was gone!

Prep: 20 minutes Serves: 8 INGREDIENTS - Farfalle pasta; cooked 16 ounces - Cherry tomatoes; halved 1 pint - Canned sliced black olives; drained 6 ounces - Mozzarella; cut to bite size pieces 8 ounces - Dry salami; bite size pieces 6 ounces - Jarred roasted bell peppers; drained and chopped 1/3 cup - Jarred marinated artichokes; drained and chopped 1/3 cup - Parmesan; grated 1/2 cup+ - Parsley; chopped 4 tablespoons - Shallot; minced 2 - Salt 1/2 teaspoon - Pepper 1/4 teaspoon - Shallot lemon vinaigrette (homemade or store bought) 1 cup SUPPLIES - Large mixing bowl - Wooden mixing spoon LETS COOK 1. Toss all ingredients in your large bowl. 2. Drizzle vinaigrette and toss again. 3. Serve right away or refrigerate until ready!

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