This pasta salad main dish is filled with ham, peppers, cucumbers, and topped with a mustard dressing. It’s colorful, fresh and filling!
INGREDIENTS:
1 red pepper
1 yellow pepper
1 (16oz) package farfalle pasta, uncooked
1 cup cherry tomatoes, halved
½ English cucumber, chopped
1 cup salami or Kielbassa, chopped
1 cup mild cheddar cheese, chopped
1 cup pitted black olives
2 cloves garlic, minced
½ cup white wine vinegar
2 teaspoons Dijon mustard
½ teaspoons salt
1 ¼ cup extra virgin olive oil
INSTRUCTIONS:
1.Cut peppers in half and place on a baking sheet. Broil for 10 minutes. Remove from oven and let cool for about 10 minutes. Peel off charred skin and cut peppers into strips. Set aside.
2.Cook pasta according to package directions.
3.Blend together garlic, vinegar, mustard and salt. Gradually pour in oil and whisk to combine.
4.In a large bowl, combine peppers, pasta, tomato, cucumber, olives, cheese and salami. Pour in vinaigrette mixture and toss to combine.
5.Chill until ready to serve.
