Ingredients

• 8 oz bowtie pasta (or farfalle)
• 3/4 cup cherry tomatoes
• 3/4 cup English cucumber
• 3/4 cup red bell pepper
• 1/4 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/4 cup sliced black olives, drained
• 1/4 cup sliced Spanish olives (with pimento), drained (a.k.a. Manzanilla olives)
• 1/4 cup diced red onion (cut very small)

Italian Salad Dressing

• 1/3 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp honey (optional)

Instructions

1. Bring 2 quarts of water to a boil and stir in 1 tbsp table salt. Add 8 oz bowtie pasta and cook for 10 minutes for al dente texture. During the first few minutes, stir 2–3 times to prevent sticking. Once the timer goes off, taste the pasta. If it needs more time, cook for an additional minute. Drain in a colander and rinse under cold water. Allow it to drain thoroughly.
2. While the pasta cooks, prepare the dressing. In a large mixing bowl, combine 1/3 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Italian seasoning, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp honey (if using). Mix well.
3. Prepare the vegetables. Finely dice the red onion into very small pieces (about 1/8 inch). Chop the red bell pepper and English cucumber into 1/2 inch pieces. Slice the cherry tomatoes in half. Add all vegetables to the bowl with the dressing.
4. Stir in 1/4 cup sliced black olives and 1/4 cup sliced Spanish olives (with pimento), making sure they are drained.
5. Add 2 tbsp chopped fresh parsley.
6. Transfer the drained pasta into the bowl. Sprinkle in 1/4 cup grated parmesan cheese and toss until everything is evenly coated.
7. Refrigerate until serving. Before serving, stir again to redistribute the dressing that may settle at the bottom.

Notes

• Keep leftovers refrigerated in an airtight container for several days.

Nutrition