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 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 5
To make the dressing, combine lemon zest and juice,
Olive Oil (120 mL)
,
Dijon Mustard (30 g)
, 2 tablespoons of juice from pepperoncini pepper jar,
Kosher Salt (6 g)
, and
Ground Black Pepper (2 g)
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.
