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Mediterranean Bow Tie Pasta Salad

This salad is like a trip to Italy in a bowl.
Print Recipe
Course Salad

Ingredients
  

  • 1 pound farfalle (bow tie) or other medium-sized pasta
  • 1/4 cup olive oil
  • 1 pinch salt
  • 12 ounces marinated artichoke hearts, drained
  • 2 ounces sun-dried tomatoes
  • 12 ounces ricotta cheese
  • 1/2 pound smoked mozzarella cheese, diced
  • 1/4 pound pitted black olives, sliced
  • 1 medium red onion, diced finely
  • 1/2 cup Italian parsley, minced
  • 1/2 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp sugar
  • salt and pepper to taste

Instructions
 

  • Cook pasta to package directions. Drain and run under cold water. Pat dry with paper towel and place in bowl large enough to hold all ingredients.
  • Toss with 1/4 cup olive oil and pinch of salt. In a small saucepan, bring artichokes to a boil, lower heat and simmer for 3 minutes. Drain and add to pasta. Place sun-dried tomatoes in a heat-proof bowl and cover with boiling water. Let stand 5 minutes to soften and then drain.
  • Mince tomatoes and stir into pasta. Stir in ricotta, mozzarella, olives, red onion and parsley. In a small cup stir olive oil, vinegar and sugar. Pour over salad and toss. Add salt and pep­per to taste. Cover and place in refrigerator to chill. Makes 10 to 12 servings. Enjoy!