Spring Farfalle Pasta Salad

by Kathleen Hagan

 

This is a tasty dish best served chilled.  It can be served as a side to a main dish.

Spring Farfalle Pasta Salad


Fresh, vibrant, and finished with Olive Oil de Fino


Ingredients


½ lb farfalle (bowtie) pasta, cooked al dente, rinsed, and cooled

¼ cup Olive Oil de Fino

6 oz shoepeg corn

8 oz black beans, rinsed and drained

½ medium yellow bell pepper, sliced

½ medium red bell pepper, sliced

¼ cup sun-dried tomatoes, diced

3 oz pitted black olives, halved

½ tsp coarse black pepper

⅛ tsp crushed red pepper flakes

Salt and pepper to taste


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Instructions


Place the cooled farfalle pasta in a large mixing bowl.

Add the corn, black beans, bell peppers, sun-dried tomatoes, and olives.

Sprinkle in the black pepper, crushed red pepper flakes, and salt to taste.

Gently toss to combine all ingredients.

Drizzle Olive Oil de Fino evenly over the top.

Toss again until everything is well coated.

Cover and refrigerate for at least 3 hours to allow flavors to develop.


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To Serve


Serve chilled. A simple, colorful dish that’s perfect for spring gatherings or a light lunch.

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