Serves 1
Directions
- 1Boil a pound of farfalle pasta until al dente.
- 2Drain and rinse the cooked pasta with cold water.
- 3Add the cooked farfalle pasta to a large wooden bowl.
- 4Add fresh mozzarella balls to the pasta.
- 5Add chickpeas to the bowl.
- 6Add chopped pepperoni to the pasta.
- 7Add sliced red onion to the bowl.
- 8Add halved cherry tomatoes to the pasta.
- 9Add chopped romaine lettuce to the bowl.
- 10Add shredded Parmesan cheese to the salad.
- 11Add sliced pepperoncini to the bowl.
- 12Pour olive oil into a jar.
- 13Squeeze fresh lemon juice into the jar.
- 14Add red wine vinegar to the jar.
- 15Add minced garlic to the jar.
- 16Add oregano to the jar.
- 17Add red pepper flakes to the jar.
- 18Close the jar and shake well to combine the dressing ingredients.
- 19Pour the dressing over the pasta salad.
- 20Mix all the ingredients thoroughly with wooden serving spoons until well combined.
- 21Serve and enjoy.
Ingredients
- 1 pound farfalle pasta
- fresh mozzarella balls
- chickpeas
- pepperoni
- red onion
- cherry tomatoes
- romaine lettuce
- parmesan cheese
- sliced pepperoncini
- olive oil
- lemon juice
- red wine vinegar
- garlic
- oregano
- red pepper flakes
Equipment
large potcolanderlarge wooden bowlmeasuring cuplemon squeezerspoonjar with lidwooden serving spoons
Tips
- This dish is perfect for a summer cookout or as a meal prep for an easy lunch.
- Rummo pasta cooks perfectly al dente, holding its shape and texture in pasta salads.
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