If you need crowd-pleasing farfalle pasta salad, this pasta salad with no mayo is perfect for outdoor gatherings and is loaded with everyone's favorite ingredients.
2cupsbroccolifloretsbite-size, separated into small pieces
1red bell pepperchopped
½cupkalamata oliveshalved
1cuptomatoeschopped or grape tomatoes, halved
½cuppepperoncini pepperssliced into rings
12oz package offarfalle pastacooked
7ozpepperonipaper skin removed, diced
1cupmozzarellalarge fresh mozzarella, diced
For dressing
1lemonzested and juiced
3clovesgarlicminced
½cupextra virgin olive oil
2tablespoonsdijon mustard
2tablespoonsjuice from pepperoncini pepper jar
1teaspoonkosher salt
1teaspoonblack pepperfreshly ground
1cupbasil leavesfresh, torn or roughly chopped
Instructions
Bring a large pot of water to a boil. Add pasta. Cook, stirring occasionally about 9-10 minutes or until al dente. Drain water from pasta and rinse with cold water to stop the cooking. Set aside.
In a large bowl combine the red onion, broccoli florets, bell pepper, olives, tomato, pepperoncini peppers, mozzarella and pepperoni.
Toss to combine.
Make dressing: In a small bowl combine minced garlic, lemon zest and juice, olive oil, dijon mustard, pepperoncini juice, salt and pepper. Whisk until dressing is emulsified. Add pasta to vegetables. Toss to combine.
Pour the homemade dressing over the pasta salad with pepperoni. Toss to combine and taste for seasoning. Adjust as necessary.
Refrigerate salad for several hours for flavors to marry and broccoli to absorb some dressing and soften slightly.
Just before serving the pasta salad, toss with fresh basil.
Notes
Pasta lasts up to 5 days in an airtight container in the refrigerator.