Lemon Basil Farfalle Salad includes everything you desire in an Italian pasta salad. This irresistible pasta dish has striped lemon-yellow and basil-green bow tie pasta. A light vinaigrette dresses the colorful pasta, summer vegetables, and fresh mozzarella cheese.
Lemon Basil Farfalle Salad – Pasta Selection
The minute I spotted the striped farfalle pasta at Aldi’s, I knew that those bow ties were going to a party. There is everyday pasta, and then there is pasta for a special occasion.
Our family fish fry definitely rated as a special occasion. Our son Reid and his wife Lauren hosted our family gathering and decided we should extend the party to not only celebrate our daughter Shelley’s birthday. . .
. . . but also our son Jason’s birthday, who would be on military duty in Asia. They stuck my birthday in there too, but we won’t mention it! 😉
Now, I have to confess; the annual family fish fry didn’t have any fish, it ended up a family pulled pork and fried chicken tenders picnic with some terrific buns. Why? No fish to fry. 😢Last winter fishing in Florida was terrible. Then to make matters worse, in May, Honey had the same luck at Saint Simons Island.
We heard no complaints about the substitution! 😉
So, when we found the bow ties in lemon, yellow, and red stripes, we knew that the pulled pork and chicken would have colorful company to jazz up the plate.
Lemon Basil Farfalle Salad – Vegetable Selection
Veggie selection for the lemon basil farfalle salad was easy. It had to have an Italian flavor, and it had to be colorful.
Grape tomatoes are a must in our pasta salads. We prefer them to any other tomato. They’re sweet, colorful, and they don’t release a lot of juice.
Purple onions are mild, and they give the salad color and taste.
Peperoncini, which we all love, give the dish a nice briny heat.
Salty Kalamata olives are a must for our pasta salad.
It’s an unwritten law that cheese has to be in a pasta salad. This time fresh mozzarella cheese was our choice.
And last but not least, what could be more Italian than Genoa hard salami? YUM! 😋 Genoa is part of what is considered the Italian Riviera! Nice, huh??
Lemon Basil Farfalle Salad – Putting it together
The instructions are so simple I’m almost embarrassed to include them but just in case there is a newcomer I’ll add them:
- Make the pasta according to package directions. Make sure that it’s al dente (to the tooth) and add a little olive oil to prevent sticking.
- Halve the grape tomatoes.
- Slice the Kalamata olives.
- Slice the Purple onion.
- Cube the fresh mozzarella cheese.
- Slice the Genoa salami into short slices.
- Drain the peperoncini.
- Favorite Italian salad dressing (we used Gerard’s Old Venice Italian) or plain olive oil and white balsamic vinegar.
- Fresh basil sliced into thin ribbons.
- Lots of freshly ground pepper.
That’s it. Put it all together and let it sit in the fridge at least for several hours or overnight.
The Lemon Basil Farfalle Salad is a great pasta salad for family gatherings or picnics. It travels well, and it tastes fantastic.
This year for the birthday cake I made Ambrosia Coconut Cake. A three layer cake with a creamy pineapple coconut filling that’s to die for. The cake is frosted with Vanilla Buttercream. It’s the type of cake that wipes the word diet or counting calories right out of your mind!! I’ll be posting the recipe very soon.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
- 1 lb. farfalle pasta bow ties or pasta of choice, cooked according to directions.
- 8 oz. grape tomatoes halved.
- 1/2 purple onion sliced
- 1/2 cup sliced Kalamata olives.
- 1/2 cup sliced Genoa Salami
- 1 cup cubed fresh mozzarella cheese.
- 1 small jar peperoncini drained
- freshly ground pepper
- 1 bottle favorite Italian white vinaigrette or make your own.
- 10 fresh basil leaves sliced into ribbons chiffonade.
Made the pasta according to directions. Make sure not to overcook. Drain and put the pasta in a large bowl. Add a bit of the dressing to prevent sticking. The pasta will absorb more liquid as it's in the refrigerator.
Layer the ingredients one on top of each other. When all of the ingredients are in the bowl pour more dressing on top and mix well. Grind some pepper over the salad. Sprinkle the basil ribbons over the ingredients. Mix again. It's better to add a little at a time and check the amount before serving. You don't want the salad overloaded with dressing.
Wrap the bowl with plastic wrap and place in refrigerator.
When ready to serve, check to see if it has enough dressing. Add more to your taste.
Garnish with basil.
This is a very forgiving recipe. Add as much or as little as you like. Take your favorite ingredients and include them.
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