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Spinelli's Market Pasta 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


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

Serves 6

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