Food type: Antipasto, Cheese, Italian, Pasta


For the vinaigrette:
200 ml extra-virgin olive oil
juice of 1 lemon
medium-sized bunch fresh basil, finely chopped
1 clove garlic, pressed
1 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp black pepper

For the salad:
1 cup butterfly pasta
1/2 cup finely chopped bacon
1/2 cup provolone cheese cut into strips
¼ cup grated parmesan cheese
2 roasted zucchini cut into strips
2 roasted red peppers, cut into strips
salt & pepper


Mix together the basil, olive oil, lemon juice, garlic, mustard, salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, then drain in a colander.

Place the pasta in a large bowl and toss together the cooked pasta with the remaining salad ingredients. Pour over the dressing and lightly toss.

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