Fieri Farfalle Salad

Name: Fieri Farfalle Salad
Ingredients: 3 cups sunchokes (about 1 1/2 pounds total); 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh cracked black pepper; 1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry); Roasted Red Bell Pepper Pesto, recipe follows; 3/4 cup 1/2-inch diced mozzarella; 3/4 cup grape tomatoes, quartered; 1/4 cup kalamata olives, diced 1/4-inch; 1/4 cup green onions, white and light green parts, diced; 1/3 cup arugula leaves, loose pack, stems removed; 2 tablespoons grated Parmesan; 1 tablespoon kalamata olives, rough chop (about 5); 1 tablespoon balsamic vinegar; 1/2 teaspoon fresh cracked black pepper; 1/2 teaspoon salt; 2 cloves garlic, rough chop; 1 roasted red bell pepper, rough chop (about 1/2); 2 tablespoons olive oil

19 ingredients

15 steps

Ingredients

3 cups sunchokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Directions

1

Preheat the oven to 425 degrees F.
2

Peel and dice the sunchokes to 1/2-inch dice.
3

(If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water.
4

When ready to roast them, strain and pat dry prior to tossing in salt and pepper.)
5

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.
6

Set aside to cool.
7

Cook the pasta according to package directions.
8

Drain and toss well with the remaining 1 tablespoon olive oil.
9

Cool to room temperature.
10

Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine.
11

Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
12

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.
13

Slowly add in the olive oil and adjust the salt to taste.
14

Refrigerate until ready to use.
15

Yield: 3/4 cup.