SERVES 8 to 10
TOTAL TIME: 45 minutes
Cooking the pasta until it is completely tender and leaving it slightly wet after rinsing are important for the texture of the finished salad.
|
|
Salt and pepper |
|
1 |
pound farfalle |
|
6 |
tablespoons extra-virgin olive oil |
|
3 |
tablespoons red wine vinegar |
|
3 |
tablespoons lemon juice |
|
1 |
shallot, minced |
|
1 |
tablespoon Dijon mustard |
|
1 |
tablespoon minced fresh oregano or ½ teaspoon dried |
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¼ |
teaspoon garlic powder |
|
12 |
ounces cherry tomatoes, quartered |
|
2 |
carrots, peeled and shredded |
|
1 |
yellow bell pepper, stemmed, seeded, and cut into ¼-inch-thick strips |
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½ |
cup chopped fresh basil |
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3 |
ounces Asiago cheese, grated (1½ cups) |
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3 |
tablespoons capers, rinsed |
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
2. Meanwhile, whisk oil, vinegar, lemon juice, shallot, Dijon, oregano, garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper together in large bowl.
3. Add pasta, tomatoes, carrots, and bell pepper to vinaigrette and toss to combine. Cover and let sit for 10 minutes. (Salad can be refrigerated in airtight container for up to 1 day; before continuing, add warm water and additional oil as needed to refresh.)
4. Before serving, stir in basil, Asiago, and capers and season with salt and pepper to taste.