Ingredients and Weight:
- 1 pound dried farfalle pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup sliced black olives
- 1 cup halved cherry tomatoes
- 1 cup sliced fresh basil
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced red onion
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the pasta according to package directions, drain, and rinse with cold water.
- Combine the bell peppers, olives, cherry tomatoes, basil, Parmesan cheese, red onion, olive oil, red wine vinegar, lemon juice, garlic powder, salt, and pepper in a large bowl.
- Add the cooked pasta to the salad and stir until combined.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
Dish Characteristics:
- Vibrant and colorful
- Fresh and flavorful
- Perfect for a light and refreshing meal
- Vegetarian-friendly
User Comments:
- "This salad is so refreshing and delicious. The combination of flavors is perfect." - Sarah
- "I love that this salad is so easy to make. It's a great way to use up leftover pasta." - John
- "This is a great salad to serve at parties or potlucks. It's always a hit." - Mary
Special Precautions and Tips:
- If you can't find farfalle pasta, you can use any other short pasta shape.
- If you don't have red wine vinegar, you can use white wine vinegar or balsamic vinegar.
- For extra flavor, you can add a tablespoon of diced sun-dried tomatoes to the salad.
