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servings
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Ingredients
- 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
Ingredients
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Instructions
- 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.
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