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Mediterranean Farfalle (Bow Tie) Pasta Salad
Time: 2 hrs 25 mins
Ingredients
- 6 cups farfalle pasta, uncooked
- 1 (7 ounce) container roasted red peppers or 1 (7 ounce) container pimientos, drained and sliced into strips
- 1/2 cup onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/3 cup red wine vinegar
- 2 garlic cloves, minced
- 2/3 cup olive oil
- 1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- salt and pepper, to taste
Directions
- 1 Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
- 2 Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
- 3 Let stand 5 minutes. Stir in oil.
- 4 Add cooled pasta, beans, and seasoning; toss lightly until well blended.
- 5 Cover; refrigerate 2 hours.
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