Farfalle with Pepperoni, Mozzarella, and Broccoli

16 INGREDIENTS • 6 STEPS • 30MINS

Farfalle with Pepperoni, Mozzarella, and Broccoli

Recipe

5.0

2 ratings

Bring farfalle with pepperoni, mozzarella and broccoli to your next potluck and win accolades from your friends! Great for barbecues!

Bring farfalle with pepperoni, mozzarella and broccoli to your next potluck and win accolades from your friends! Great for barbecues!

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

30MINS

Total Time

$2.48

Cost Per Serving

Ingredients

Servings

6

us / metric

1/2

Large Red Onion, thinly sliced

180 g

1

Red Bell Pepper, chopped

90 g

Kalamata Olives, halved

180 g

Tomatoes, chopped

or Halved Grape Tomatoes

45 g

Pepperoncini Peppers, sliced

340 g

200 g

Pepperoni Sausage, diced

115 g

Fresh Mozzarella Pearls, halved

or Diced Large Fresh Mozzarella

1

Lemon, juiced, zested

3 cloves

Garlic, minced

120 mL

2 Tbsp

Dijon Mustard

1 tsp

1 tsp

Ground Black Pepper

20 g

Fresh Basil Leaves, roughly chopped

Nutrition Per Serving

VIEW ALL

Calories

665

Fat

41.2 g

Protein

18.8 g

Carbs

53.7 g

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Mince the Garlic (3 cloves). Zest and juice the Lemon (1), reserving for use later. Roughly chop the Fresh Basil Leaves (20 g). Thinly slice the Red Onion (1/2) crosswise. Cut the Broccoli (180 g) into bite sized pieces.

step 2

Halve the Fresh Mozzarella Pearls (115 g) and Kalamata Olives (90 g). Slice the Pepperoncini Peppers (45 g) into rings. Remove skin from stick Pepperoni Sausage (200 g) and dice. Chop the Tomatoes (180 g) and Red Bell Pepper (1).

step 2 Halve the Fresh Mozzarella Pearls (115 g) and Kalamata Olives (90 g). Slice the Pepperoncini Peppers (45 g) into rings. Remove skin from stick Pepperoni Sausage (200 g) and dice. Chop the Tomatoes (180 g) and Red Bell Pepper (1).

step 3

Bring a large pot of water to a boil. Add Farfalle Pasta (340 g). 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.

step 3 Bring a large pot of water to a boil. Add Farfalle Pasta (340 g). 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.

step 4

In a large bowl, combine the red onion, broccoli, bell pepper, kalamata olive, tomato, pepperoncini peppers, ciglienie mozzarella, and pepperoni. Toss to combine.

step 4 In a large bowl, combine the red onion, broccoli, bell pepper, kalamata olive, tomato, pepperoncini peppers, ciglienie mozzarella, and pepperoni. Toss to combine.

step 5

To make the dressing, combine lemon zest and juice, Olive Oil (120 mL), Dijon Mustard (2 Tbsp), 2 tablespoons of juice from pepperoncini pepper jar, Kosher Salt (1 tsp), and Ground Black Pepper (1 tsp) in a small bowl. Whisk.

step 5 To make the dressing, combine lemon zest and juice, Olive Oil (120 mL), Dijon Mustard (2 Tbsp), 2 tablespoons of juice from pepperoncini pepper jar, Kosher Salt (1 tsp), and Ground Black Pepper (1 tsp) in a small bowl. Whisk.

step 6

Add pasta to the vegetables. Toss to combine. Add dressing to salad and toss again. Refrigerate for several hours to allow the flavors to marry and broccoli to absorb some dressing and soften slightly. Toss with basil just before serving.

step 6 Add pasta to the vegetables. Toss to combine. Add dressing to salad and toss again. Refrigerate for several hours to allow the flavors to marry and broccoli to absorb some dressing and soften slightly. Toss with basil just before serving.

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