Italian Bow Tie Pasta (Print Version)
# Ingredients:
→ Core Ingredients
01 -
12 oz (340g) bow tie pasta that's gluten-free
02 -
5 oz (142g) salami, diced into small bits
03 -
8 oz (226g) pepperoni, cubed into ½-inch pieces
04 -
One 6 oz (170g) can of black olives
05 -
1 whole large English cucumber, sliced into chunks
06 -
10 oz (283g) cherry or grape tomatoes
07 -
16 oz (453g) mozzarella pearls, or cut whole mozzarella into ½-inch squares
08 -
Two 14 oz (794g) cans of drained artichoke hearts
09 -
½ cup (30g) of parsley, chopped up
10 -
⅓ cup (7g) basil, finely chopped
→ For the Dressing
11 -
1 cup (240ml) olive oil, extra virgin
12 -
¼ cup (60ml) freshly squeezed lemon juice
13 -
1 clove of garlic, minced
14 -
2 teaspoons of dijon mustard
15 -
1 teaspoon honey
16 -
½ teaspoon crushed red pepper (adjust to taste)
17 -
Salt and black pepper to your liking
# Instructions:
01 -
Boil pasta in salty water—2 minutes longer than the package's recommended al dente time. Drain it, rinse under cold water, and set it aside.
02 -
As the pasta boils and cools, dice up all the other ingredients according to their instructions.
03 -
Mix all the dressing ingredients thoroughly until it’s blended well.
04 -
Take a huge bowl, put the pasta in with all other ingredients, and cover it in dressing. Toss it all together evenly. Cover and stick in the fridge for at least 2 hours—better if left overnight.
# Notes:
01 -
Stays good in the fridge for around 4 to 5 days if sealed tightly
02 -
Add or leave out ingredients however you want
03 -
Skip the cheese and meat for a plant-based or vegan option, or use non-dairy substitutes