Campanelle Salad with Roasted Peppers, Olives & Mozzarella

Campanelle Salad with Roasted Peppers, Olives & Mozzarella

Looking for a sustainable meal on Earth Day? Try this pasta salad with a low ecological footprint. 

Serves: 8 people

Ecological Footprint per Serving 2.83

Recipe Ecological Footprint 22.65

1 box Barilla Campanelle
5 tablespoons extra virgin olive oil
1 garlic clove, peeled and chopped
1 ball fresh mozzarella, chopped
½ cup black olives, pitted
¼ teaspoon capers
1 jar roasted red bell peppers, sliced
5 fresh basil leaves, chopped

1. Bring a large pot of water to a boil; season with salt
2. Cook pasta according to package directions
3. Drain pasta and toss with 4 tablespoons of olive oil and allow the pasta to cool
4. Heat remaining olive oil in a small skillet over medium heat and sauté chopped garlic until slightly yellow in color; set aside
6. Combine the pasta, garlic, mozzarella, olives, capers, peppers and fresh basil in a large mixing bowl

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