I made this easy pasta salad for the annual church picnic today and it was a big hit. This version has salami in it, but you can leave that out for a wonderful vegetarian option. This recipe makes 20 servings, so you might want to halve or quarter it for a family-size dish.
1 lb farfalle (bow tie pasta)
1 lb mini farfalle
2 cups fresh organic broccoli florets
1 cup chopped sweet red, orange, and yellow salad peppers
1 cup pitted kalamata olives, sliced in half longways
1 cup genoa salami, chopped
1/2 cup crumbled low-fat feta
4 tbs organic balsamic vinaigrette
How I Made It:
Cook the pasta according to the box. With 90 seconds left to go, add the broccoli to blanch (for that bright green color). Drain the pasta and broccoli in a colander and immediately rinse with cold water.
In a very large bowl (preferably one for which you have a lid) toss the pasta and broccoli with half the balsamic vinaigrette. Add the peppers, olives, salami, and feta. Toss again. Add the last of the dressing, and give it a good final toss.
Keep cool until ready to serve.
How It Turned Out: