Bow Tie Pasta Salad
This bow tie pasta salad leans Italian with roasted tomatoes, red peppers, kalamata olives and mozzarella balls. Simple and easy to assemble, an Italian lemon-yogurt dressing ties it all together.
Servings 6 servings
Ingredients
- 16 oz package bowtie pasta
- 10 ounce container cherry tomatoes
- 1 bell pepper
- 1 cup fresh basil
- 8 ounce package mozzarella about 1.5 cups
- 1.5 cups kalamata olives
For the dressing
- 1 cup whole milk Greek yogurt
- Juice of one lemon about 3-4 tbsp of juice
- 1 tsp Dijon mustard
- 1/4 cup olive oil
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Bring a large pot of salted water to boil. Cook pasta according to package directions. Rinse with cold water to keep from sticking.
- Wash fresh produce.
- Chop pepper, halve tomatoes, juice the lemon, chop the basil.
- Drain olives and mozzarella. Halve olives and quarter mozzarella balls.
- Roast tomatoes and peppers: Arrange tomatoes and peppers on a sheet pan (with tomatoes cut side up) and drizzle with olive oil, salt, and pepper. Roast for 10 minutes. Allow to cool slightly.
- Make the dressing: combine yogurt, lemon juice, mustard, olive oil, Italian seasoning and salt and pepper in a jar or bowl and mix well.
- Add pasta back to large pot and add all other ingredients. Toss until well mixed.
- Serve warm, chilled, as a side or as a main with chicken, fish, sausage.