Italian Pasta Salad

Italian Pasta Salad

Try adding pepperoni to this salad.
Servings 12 servings


  • 1/2 box farfalle pasta (bow tie) I prefer the Barilla brand
  • 1/2 cup red sweet pepper remove seeds, and ribs and chop
  • 2 cloves garlic peeled and minced
  • 1/4 cup pitted ripe olives sliced
  • 2/3 cup cherry or grape tomatoes sliced in half
  • 1/3 cup Mariposa Farms Fresh Basil rinsed, stack leaves, roll and slice
  • 2 tbsp Mariposa Farms Fresh Oregano rinsed and chopped leaves
  • 2 tbsp Mariposa Farms Fresh Rosemary rinsed and chopped leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/8-1/4 tsp salt
  • 1 pinch black pepper


  • Cook pasta according to the directions on the box for al dente pasta. Drain and rinse with cold water, drain again.
  • In a large bowl combine the pasta, sweet peppers, tomatoes, basil, oregano, rosemary, and olives. Set aside.
  • You will need a pint jar with a good sealing lid; add the red wine vinegar, olive oil, garlic, salt and pepper, cover and shake well. Pour the dressing over the pasta mixture and gently toss to combine. Refrigerate before serving.