Fody’s Vegetarian Italian Style Pasta Salad

Impress your guests at your next outdoor dinner party with this uniquely delicious Italian Inspired Pasta Salad, featuring Fody’s Tomato Basil Sauce, Balsamic Dressing and Garlic Infused Olive Oil. It’s packed with fresh herbs and veggies inspired by an Italian antipasto salad and makes the perfect compliment to veggie burgers, grilled chicken or grilled fish. You can make this tasty side dish up to 1 day in advance.

Ingredients for Fody’s Vegetarian Italian Style Pasta Salad
1 box gluten free (low-fodmap) bowtie pasta
1 cup broccoli crowns, chopped finely
2 cups fresh basil, cut into ribbons
1 cup kalamata olives
1/2 cup roasted red peppers, diced
1 cup fresh curly leaf parsley, roughly chopped
1/2 cup pepperoncini peppers, sliced into rounds & deseeded
1/2 cup cherry tomatoes, sliced in half
1 1/2 cups mozzarella pearls

For the Dressing
1/4 cup Fody’s Tomato Basil Sauce
2 tbsp Fody’s Balsamic Dressing
1 tbsp Fody’s Garlic Infused Olive Oil
2 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp red pepper flakes

Directions for Fody’s Vegetarian Italian Style Pasta Salad
Cook the pasta according to package instructions until just al dente. Reserve 1/2 cup of the pasta water before draining the pasta once cooked. Allow the cooked pasta to come to room temperature.

While the pasta cooks, prepare the dressing by whisking together Fody’s Tomato Basil Sauce, Balsamic Dressing and Garlic Infused Olive Oil. Add the seasonings and whisk again. Set aside.

Add the cooled pasta to a large serving bowl along with chopped broccoli, fresh basil, parsley, sliced olives, pepperoncini, roasted red peppers, cherry tomatoes and mozzarella pearls tossing gently to combine.

Whisk 1/4 cup of the pasta water into the dressing, then pour over the pasta salad, continuing to toss to combine. If you’d like to thin the dressing further you can add the remaining 1/4 cup of the reserved pasta water, tossing again to combine. Season with additional salt and pepper if desired.

Serve immediately or chill for 1-2 hours before serving for a colder dish.

This recipe was sourced from fodyfoods.ca