Farfalle Pasta Salad with Salami - The Association for Dressings & Sauces
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Ingredients
- 14 oz Farfalle Paste (cooked to Al Dente (about 7oz dry pasta))
- 1 1/2 oz Artichoke hearts (diced (1/4”))
- 2 oz Red Bell Peppers diced (1/4”)
- 4 oz Peas (from frozen acceptable)
- 1 1/2 oz Olives (sliced)
- 1 1/2 oz Red Onion (diced (1/4”))
- 3 oz Salami (diced into small cubes)
- ¼ oz Lemon Juice (good squeeze)
- 8 oz Creamy or vinaigrette italian dressing
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