Farfalle Salad with Roasted Peppers and Fresh Mozzarella Cheese

Insalata di Farfalle con Peperoni Arrostiti e Mozzarella Fresca

About This Recipe

Farfalle is always flattering with a bit of color and great Italian flavor. Enjoy a chilled salad delight with green, yellow and red peppers; anchovies, green olives and fresh basil.

PREP TIME: 60 minutes

COOK TIME: 10 minutes

SERVES: 7-9

BARILLA PASTA:
Farfalle Farfalle

Ingredients

1 BOX Barilla Farfalle
1 Medium Red Onion
1/4 CUP Extra Virgin Olive Oil
TO TASTE Salt
2 Red Bell Peppers
2 Yellow Bell Peppers
1 Green Bell Pepper
1 POUND Fresh Mozzarella Cheese, Cubed
TO TASTE Black Pepper, Freshly Ground
1 TABLESPOON Caper
1 Anchovy, Diced
10 LEAVES Fresh Basil, Chopped
1 CUP Green Pitted Olive

Cooking Instructions

    BRING a large pot of water to a boil.
    CUT onion julienne. Heat 1 tablespoon olive oil in a skillet, add onion and sauté for 5 minutes. Season with salt, then set aside.
    ROAST peppers on the stove top over an open flame. When the skin is completely burned, remove from flame and place in a zip lock bag to cool down. Peel and cut into thin slices.
    MARINATE peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour.
    COOK Farfalle in salted water, 1 minute less than the recommended package cooking time. Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down.
    COMBINE Farfalle with the marinated peppers mixture. Store in refrigerator and serve cold.

Suggested Recipes