Summer is not officially here yet, but it is heating up! This pasta salad is the perfect cool down side dish for any meal with refreshing lemon and herbs… Come on summer!
Olive & Mozzarella Pasta Salad:
1 lb. farfalle pasta – tricolore adds additional flavor of spinach and tomato!
1 c. grape tomatoes – quartered
1/2 c. kalamata olives – quartered
1/2 c. black olives – sliced in rounds
1 1/2 T. capers – drained
1/2 c. bocconcini mozzarella – quartered
1 t. dijon mustard
1 T. red wine vinegar
1/2 lemon – juiced
freshly cracked black pepper
fresh basil leaves
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse slightly – set aside. Meanwhile, prep grape tomatoes, olives and mozzarella. In a small bowl, combine dijon mustard, red wine vinegar, and lemon juice to make the dressing. In a large serving bowl, stir together warm pasta, dressing and mozzarella. Add tomatoes, olives and capers and toss to combine. Garnish with fresh herbs to taste and freshly cracked black pepper. Serve immediately or chill for several hours. This is perfect for hot days in the kitchen, make ahead in the morning when it is cooler and enjoy later!