The weekend! Going to be hot in Southern California. Whether staying at home or going on the road, this is the signal of of Summer. If you are staying home and having a cookout with friends, today I have a recipe for you for just that occasion. Summer Farfalle. Farfalle is kind of bow tie pasta with ridges on the ends. It is great for cold pasta dishes and good for dishes with veggies in them. Make it this weekend!
SUMMER FARFALLE
1 lb Barilla Farfalle
1 pint of grape tomatoes
1/2 cup black olives (Kalamata)
1 bunch of fresh Basil
2 cups Buffalo Mozzarella cut into chunks
1/2 cup Parmesan
Olive Oil and Vinegar
Salt and pepper
In a large pot boil water and cook the pasta just until al dente. Drain (do not rinse) and set aside in a large bowl. Add 2 tablespoons of olive oil and stir. Let it cool. Mix the tomatoes, mozzarella, olives, and chopped basil. Add to the cooled pasta. Make a dressing of 1/2 cup red wine vinegar and 2/3 cup olive oil, salt and pepper. Add the parmesan to the dressing and mix well. (or use your favorite Italian salad dressing). Pour over the pasta and mix well. Refrigerate if you are not going to use it for awhile. Remove from the refrigerator and let come to room temp before serving.
Have a great weekend. Be safe on the road.
Thanks for stopping in today, see you Tuesday next
Ciao
Grayce
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