Fieri Farfalle Salad

Name: Fieri Farfalle Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters arugula leaves, loose pack, stems removed; 1 Tbsp balsamic vinegar; 227 grams 1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked dry); 2 cloves garlic, rough chop; 177 milliliters grape tomatoes, quartered; 59 milliliters green onions, white and light green parts, diced; 59 milliliters kalamata olives, diced 1/4-inch; 1 Tbsp kalamata olives, rough chop (about 5); 1 teaspoons kosher salt; 177 milliliters 1/2-inch diced mozzarella; 2 Tbsps olive oil; 2 Tbsps grated Parmesan; 1 teaspoons fresh cracked black pepper; 1 roasted red bell pepper, rough chop (about 1/2); 1 teaspoons salt; 710 milliliters sunchokes (about 1 1/2 pounds total)

Fieri Farfalle Salad might be just the side dish you are searching for. One serving contains 260 calories, 8g of protein, and 11g of fat. This recipe serves 8. Head to the store and pick up olive oil, olive oil, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.)

Ingredients you will need

Salt And Pepper

Jerusalem Artichoke

Water

Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Roasting Pan

Spatula

Oven

Cook the pasta according to package directions.

Ingredients you will need

Pasta

Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.

Ingredients you will need

Olive Oil

Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.

Ingredients you will need

Roasted Red Peppers

Kalamata Olives

Green Onions

Mozzarella

Jerusalem Artichoke

Tomato

Pasta

Pesto

Equipment you will use

Bowl

In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

Ingredients you will need

Roasted Red Peppers

Olive Oil

Parmesan