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Farfalle with Pepperoni, Mozzarella and Broccoli

Ingredients

  • 1/2 red onion large, thinly sliced crosswise
  • 2 cups broccoli floretsbite-size, separated into small pieces
  • 1 red bell pepper chopped
  • 1/2 cup kalamata olives halved
  • 1 cup tomatoes chopped or grape tomatoes, halved
  • 1/2 cup pepperoncini peppers sliced into rings
  • 12 oz package of farfalle pasta cooked
  • 7 oz pepperoni paper skin removed, diced
  • 1 cup mozzarella large fresh mozzarella, diced

For Dressing

  • 1 lemon zested and juiced
  • 3 cloves garlic minced
  • 1/2 cup KORMOS extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons juice from pepperoncini pepper jar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 cup basil leaves fresh, torn or roughly chopped

Instructions

  1. Bring a large pot of water to a boil. Add pasta. Cook, stirring occasionally about 9-10 minutes or until al dente. Drain water from pasta and rinse with cold water to stop the cooking. Set aside.
  2. In a large bowl combine the red onion, broccoli florets, bell pepper, olives, tomato, pepperoncini peppers, mozzarella and pepperoni.
  3. Toss to combine.
  4. Make dressing: In a small bowl combine lemon zest and juice, olive oil, dijon mustard, pepperoncini juice, salt and pepper. Whisk until dressing is emulsified. Add pasta to vegetables. Toss to combine.
  5. Add dressing to salad. Toss to combine.
  6. Refrigerate salad for several hours for flavors to marry and broccoli to absorb some dressing and soften slightly.
  7. Just before serving the pasta salad, toss with fresh basil.
  8. Serve.

Nutrition Facts

 

Amount Per Serving

 

  % Daily Value*

Total Fat 29g                                    

45%

Saturated Fat 7g                            

35%

Cholesterol 37mg                             

12%

Sodium 1000mg                                 

42%

Potassium 294mg                                 

8%

Total Carbohydrates 6g                     

2%

Dietary Fiber 2g                                     

8%

Sugars 2g

 

Protein 10g                                         

20%

 

Vitamin A                                          

21.50%

Vitamin C                                          

69.10%

Calcium                                             

10.80%

Iron                                                     

6.40%

* Percent Daily Values are based on a 2000 calorie diet.