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Farfalle Salad
with Roasted Peppers and Fresh Mozzarella Cheese
Makes 4-6 Servings
*1 medium red onion
*1/4 cup extra virgin olive oil
*Sea salt to taste
*2 red bell peppers
*2 yellow bell peppers
*1 green bell pepper
*1 pound mozzarella cheese, cut into cubes
*Freshly ground black pepper to taste
*2 tablespoons salted capers
*1 anchovy fillet, cut into small pieces
*10 leaves fresh basil, chopped
*1 cup green olives, pitted
*16-ounce package Barilla Farfalle Pasta
1Bring a large pot of water to a boil.
2Cut the onion julienne. Heat 1 tablespoon olive oil in a skillet, add onion and saute for 5 minutes. Season with salt and set aside.
3Roast the peppers on the stovetop over an open flame. When the skin is completely burned and blistered, place in a zip-lock bag to cool down. Peel, remove seeds and cut peppers into thin strips.
4Marinate the peppers with olive oil, onion, mozzarella cheese, salt, black pepper, capers, anchovy, basil and olives for 1 hour.
5Cook pasta in salted water, one minute less than the recommended cooking time. Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down.
6Combine cooled pasta with the marinated peppers mixture. Store in refrigerator and serve cold.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.