Description
A light summer salad with bold flavors.
Ingredients
Scale
- 8 ounces bowtie pasta
- 3 ounces black olives, halved
- 6 ounces cherry tomatoes
- 6 ounces artichoke hearts, in water, diced
- 6 slices crispy bacon
Vinaigrette
- 1 tablespoon Italian parsley, dried
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 cup olive oil
- 1–2 cloves garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1–2 shallots, diced
- 1 teaspoon champagne vinegar
- 1 bunch chives, chopped
Instructions
- Combine all ingredients for the vinaigrette in a bowl. Whisk together and set aside.
- Cook bacon according to package instructions. (350F for approximately 25-30 minutes). Cook until crispy. Remove and place onto paper towel. Allow to cool and then dice into small pieces. Set aside.
- Bring a large pot of water to a boil. Follow package instructions to cook the bowtie pasta.
- Weigh out 6 ounces of artichoke hearts, drain, and dice into small pieces.
- Weigh out 6 ounces of cherry tomatoes and halve them.
- Weigh out 3 ounces of black olives and halve them.
- Drain pasta from the boiling water into a bowl and add in the diced olives, tomatoes, artichokes, and bacon. Toss with the vinaigrette and serve at room temperature. Or, chill in the refrigerator and serve cold.
- Prep Time: 30 minutes
- Cook Time: 30 minutes