Photo by cheese1227
skytoucher's Notes:
1/2 cup Extra Virgin Olive Oil Ask a question about this ingredient
1/4 cup White Wine Vinegar Ask a question about this ingredient
2 tablespoons Green Spanish Olive Brine Ask a question about this ingredient
1/2 tablespoon Kosher Salt Ask a question about this ingredient
1/4 teaspoon cracked black pepper Ask a question about this ingredient
3 small green onions Ask a question about this ingredient
2 tablespoons fresh grated Parmesan or Agiago cheese Ask a question about this ingredient
1 pound Italian Spiral Pasta Ask a question about this ingredient
1 small red bell pepper Ask a question about this ingredient
1 small yellow pepper Ask a question about this ingredient
1 small green pepper Ask a question about this ingredient
1/2 small withe onion Ask a question about this ingredient
2 small, firm zucchinis, chopped Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 cup cherry tomatoes, sliced lengthwise Ask a question about this ingredient
3 tablespoons fresh basil Ask a question about this ingredient
1 tablespoon fresh oregano Ask a question about this ingredient
1/3 pound fresh mozzarella cheese cut into 1/4' inch cubes Ask a question about this ingredient
1/4 cup Spanish green olive slices Ask a question about this ingredient
1/8 cup black olive slices Ask a question about this ingredient
1-2 tablespoon balsamic vinegar Ask a question about this ingredient
To make the dressing, whir together in a blender at slow speed the olive oil, white wine vinegar, Spanish olives brine, kosher salt, cracked black pepper, green onions and parmesan cheese. The dressing should be slightly less thick than mayonnaise. Place dressing in jar to chill.
Ask a question about this stepWhile salad dressing is chilling, prepare the Italian spiral pasta according to directions on package for al dente. Drain pasta in colander and rinse several times with ice water. Let pasta drain while preparing the fresh mozzarela with herbs, and while the vegetables are being prepped.
Ask a question about this stepClean and seed and chop the peppers, the onion, the zucchinis, and the garlic. Slice the cherry tomatoes in half lengthwise.
Ask a question about this stepMince the fresh basil and the oregano. Cut the mozzarella into 1/4 inch cubes, and then roll the mozzarella around lightly into the freshly cut basil and oregano, collecting as much of the fresh herbs as possible into the cheese pieces.
Ask a question about this stepPlace the cooled and drained pasta into a large salad bowl and carefully stir in the prepped vegetables. When vegetables are well distributed, sprinkle the top of the salad with the herbed mozzarella pieces. Distribute the olive slices over the cheese pieces, and then sprinkle with the balsamic vinegar according to taste. Toss all ingredients gently until all ingredients are well distributed. Cover the bowl and chill one hour before serving.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
My family LOVES this recipe. I grow fresh herbs in pots on my balcony and snip them just before preparing the salad. When I have taken this salad to church socials or community potlucks, people beg me for the recipe. As the flavors marry, they create a divine aroma and flavor. Served with crunchy French or Italian bread, this meal is always a hit.