Barilla® Farfalle Salad with Roasted Peppers and Fresh Mozzarella Cheese
Preparation Time: 30 minutes
Cook Time: 20 minutes
Refrigeration Time: 1 hour
Conduct this symphony of tastes into a zesty pasta salad.
1 medium red onion
1/4 cup extra virgin olive oil
sea salt to taste
2 red bell peppers
2 yellow bell peppers
1 green bell pepper
1 lb mozzarella cheese, cut into cubes
freshly ground black pepper to taste
2 Tbs salted capers
1 fillet anchovy, cut into small pieces
10 leaves fresh basil, chopped
1 cup green olives, pitted
1 box 16 oz. BARILLA® Farfalle
Bring a large pot of water to a boil.
Cut the onion julienne. Heat 1 tablespoon olive oil in a skillet; add onion and sauté for five minutes. Season with salt and set aside.
Roast the peppers on the stovetop over an open flame. When the skin is completely burned place in a zip lock bag to cool down. Peel and cut in thin slices.
Marinate the peppers with olive oil, onion, mozzarella cheese, salt, black pepper, capers, anchovy, basil and olives for one hour.
Cook pasta in salted water, one minute less than the recommended 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 pasta with the marinated peppers mixture. Store in refrigerator and serve cold.