Ingredients

454 g Farfalle pasta, uncooked
1 cup fresh mozzarella cheese, cubed
1 398ml can black olives, pitted
1 pint cherry tomatoes, cut in half
2 tbsp fresh parsley, finely chopped
1/2 red onion, diced
1 green pepper, chopped
1/2 cup salami, cut into quarters

Italian Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tsp lemon juice
2 garlic cloves, minced
3 tbsp Parmesan cheese, grated
1 tsp Italian seasoning
salt and pepper o taste

Instructions

Cook pasta according to package direction. Drain and set aside to cool.
Add mozzarella, black olives, cherry tomatoes, parsley, red onion, green pepper, salami and cooked pasta to a large bowl. Toss to combine.
In a smaller bowl, whisk together Italian vinaigrette ingredients. Pour into pasta salad bowl and toss to cover. Refrigerate until ready to serve.

SALADS