🌤 Summer BOWTIE PASTA Salad | VEGETARIAN with VEGAN options | Kravings

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still offering creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned mushrooms

Green olives provide a different flavor profile, while mushrooms are often less expensive.

Boil a pot of water and salt it.

Add 375 grams of bowtie pasta to the boiling water and cook according to package instructions.

In a blender, combine 1/4 cup red wine vinegar, 1/4 cup sun-dried tomatoes, and 1/4 cup of the oil from the sun-dried tomatoes.

Add 1/4 cup sliced black olives and 1/2 teaspoon salt to the blender and blend until smooth.

If the sauce is too thick, add more sun-dried tomato oil or olive oil to thin it out.

Taste the sauce and adjust if necessary, then set it aside.

Once the pasta is cooked, drain it and allow it to cool. If not using immediately, add oil to prevent sticking.

In a large bowl, combine the cooled pasta with the sauce, ensuring the pasta is well-coated.

Add 1/2 cup sliced cherry tomatoes, 1/2 cup sliced fire-roasted red peppers, 1/4 cup sliced sun-dried tomatoes, and 1/4 cup sliced black olives to the bowl.

Add 1 cup of arugula microgreens and 1 cup of chopped fresh parsley, mixing gently.

Finally, add 1/2 cup feta cheese and 1/2 cup shaved parmesan, mixing everything together well.

Add fresh pepper to taste and serve.

Spice Level:

Dietary

Allergens