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RECIPE
16 INGREDIENTS6 STEPS30min

Farfalle with Pepperoni, Mozzarella, and Broccoli

5.0
1 Ratings
Bring farfalle with pepperoni, mozzarella and broccoli to your next potluck and win accolades from your friends! Great for barbecues!
Farfalle with Pepperoni, Mozzarella, and Broccoli Recipe | SideChef
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
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Estimated Total: Estimated Total:
Fulfilled by
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
30min
Total Time
$2.48
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1/2
Large  Red Onion , thinly sliced
2 cups
Broccoli , cut
1
Red Bell Pepper , chopped
1/2 cup
1 cup
Tomatoes , chopped
or Halved Grape Tomatoes
1/2 cup
Pepperoncini Peppers , sliced
12 oz
Farfalle Pasta
7 oz
Pepperoni Sausage , diced
1 cup
Fresh Mozzarella Pearls , halved
or Diced Large Fresh Mozzarella
1
Lemon , juiced, zested
3 cloves
Garlic , minced
1/2 cup
2 Tbsp
Dijon Mustard
1 cup
Fresh Basil Leaves , roughly chopped
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Nutrition Per Serving

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CALORIES
665
FAT
41.2 g
PROTEIN
18.8 g
CARBS
53.7 g

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 (1 cup) . Thinly slice the Red Onion (1/2) crosswise. Cut the Broccoli (2 cups) into bite sized pieces.
Step 2
Halve the Fresh Mozzarella Pearls (1 cup) and Kalamata Olives (1/2 cup) . Slice the Pepperoncini Peppers (1/2 cup) into rings. Remove skin from stick Pepperoni Sausage (7 oz) and dice. Chop the Tomatoes (1 cup) and Red Bell Pepper (1) .
Step 3
Bring a large pot of water to a boil. Add Farfalle Pasta (12 oz) . 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 (1/2 cup) , 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.
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Nutrition Per Serving
Calories
665
% Daily Value*
Fat
41.2 g
53%
Saturated Fat
11.1 g
55%
Trans Fat
0.5 g
--
Cholesterol
45.5 mg
15%
Carbohydrates
53.7 g
20%
Fiber
5.6 g
20%
Sugars
5.4 g
--
Protein
18.8 g
38%
Sodium
1493.2 mg
65%
Vitamin D
0.4 µg
2%
Calcium
149.0 mg
11%
Iron
3.1 mg
17%
Potassium
338.2 mg
7%
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