Spinelli's Market Pasta Salad

Yield: 6 servings

Ingredients

Salad

• 1 pound farfalle pasta, cooked al dente
• 1 red bell pepper, sliced in thin strips
• 1 yellow bell pepper, sliced in thin strips
• 1 small zucchini, halved and sliced
• 2 fresh mozzarella balls, halved and sliced
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup freshly shredded Parmesan cheese
• 1/4 cup pitted Kalamata olives

Red Wine Vinaigrette

• 1 teaspoon Dijon mustard
• 2 garlic cloves, finely minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Whisk vinaigrette ingredients together in a small bowl.
2. In a larger bowl, combine all salad ingredients.
3. Toss with vinaigrette and serve.