GREEK PASTA SALAD
Made betta by @nikki_booch
1 box farfalle pasta (or fav pasta)
1/2 cup Mezzetta® Pitted Greek Kalamata Olives, sliced in half lengthwise
1 cup mini seedless cucumbers, chopped
1 yellow bell pepper, chopped (or any color pepper)
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh parsley, chopped
TAHINI CITRUS VINAIGRETTE:
1/3 cup tahini
1/4 cup fresh-squeezed orange juice
2 tbsp olive oil
3 tbsp red wine vinegar
1-2 tbsp water (optional — to thin out to consistency of liking)
salt and pepper, to taste
INSTRUCTIONS
INSTRUCTIONS
1
Cook pasta according to directions. Once cooked, rinse with cold water and let cool in fridge. Combine Mezzetta® Pitted Greek Kalamata Olives, cucumbers, bell peppers, tomatoes, onions and parsley in large mixing bowl. Add in cooled pasta.
2
Mix well. Combine all dressing ingredients in separate bowl (or mason jar) and either whisk or shake until well combined. Pour dressing over pasta salad and mix well. Store in refrigerator. Enjoy!
THE CREATOR
THE CREATOR
I love using Mezzetta products in my recipes because they are a family-owned company and the freshness and flavor of their products can't be beat!
@nikki_booch
@nikki_booch