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Farfalle Salad

with Red Pepper Pesto
Cooking Time: 10 minutes


  • 250g Perfetto Farfalle Pasta
  • ¾cup diced mozzarella
  • ¾cup Cherry tomatoes, quartered
  • ¼cup kalamata olives, pitted and diced
  • ¼cup green onions, white and light green parts, diced
  • 1/3cup arugula leaves, stems removed
  • 2tablespoons grated Parmesan
  • 1 tablespoon kalamata olives, rough chop (about 5)
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon fresh cracked black pepper
  • ½teaspoon salt
  • 2cloves garlic, rough chop
  • 1 roasted red bell pepper, rough chop (about 1/2)
  • 2tablespoons olive oil


  • 1.
    Cook pasta according to package instructions. Drain and toss with 1 tablespoon olive oil.
  • 2.
    Meanwhile, for the pesto, In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.
  • 3.
    Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and serve.

Tried this recipe