Ingredients
- 1 lb Anna Tricolor Farfalle
- 1 jar Bellino Sun Dried Tomatoes (7.5 oz), drained
- 1/2 cup Red Onion, chopped
- 1 1/2 cups Green Peppers, loosely chopped
- 4 oz Cento Imported Extra Virgin Olive Oil
- 4 oz Bellino Italian White Balsamic Vinegar
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook pasta according to package instructions, drain and run under cold water. Mix sun dried tomatoes, onion and peppers with pasta. In a separate bowl, mix oil and vinegar, then add to pasta mixture. Chill for up to three hours. Remove from refrigerator and add olives, salt and pepper, mixing well to combine. Serves 8-10.
