Italian Pasta Salad with Farfalle

Thanks to a delicious homemade dressing featuring anchovies, garlic, golden balsamic vinegar and lemon juice, this isn’t a run-of-the-mill pasta salad. Add in chickpeas, olives, and some of our favorite antipasti and you have a superstar recipe on your hands.

INGREDIENTS

• Salad:
• 1 (1-pound) package DeLallo Farfalle
• 1 (4-ounce) cup DeLallo Pitted California Sevillano Olives in brine, halved
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained and chopped
• 1/2 (16-ounce) jar DeLallo Mild Banana Pepper Chunks
• 1 (14-ounce) can DeLallo Imported Chickpeas, drained and rinsed
• 1 (8-ounce) feta wedge, cut into small dice
• Dressing:
• 2 DeLallo Anchovy Fillets in Olive Oil
• 1 teaspoon DeLallo Fine Chopped Garlic in Water
• 1/4 cup DeLallo Golden Sweet Balsamic-Style Vinegar
• 2 teaspoon DeLallo Lemon Juice
• 1/4 teaspoon DeLallo Sea Salt Grinder
• 1/8 teaspoon freshly ground pepper
• 3/4 cup DeLallo Extra Virgin Olive Oil

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and allow it to come to room temperature or chill in a large bowl.
2. Meanwhile, make the dressing by combining anchovies, garlic, vinegar, lemon juice, salt and pepper in a mixing bowl. Slowly whisk in olive oil to incorporate.
3. Place all chopped and diced ingredients into the pasta bowl. Pour dressing over ingredients.
4. Toss well and serve.