Barilla® Farfalle with Roasted Bell Peppers & Fresh Mozzarella Cheese

Enjoy a chilled salad delight with green, yellow and red peppers; anchovies, green olives and fresh basil.

Made with

Barilla Farfalle

  • Prep
  • Cook


Ingredients for 4 people       

  • 1 BOX Barilla® Farfalle
  • 1 Medium Red Onion
  • 1/4 CUP (63 mL) Extra Virgin Olive Oil
  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 1 Green Bell Pepper
  • 1 POUND (454 g) Fresh Mozzarella Cheese Cubed
  • 1 TABLESPOON (15 mL) Capers
  • 1 Anchovy Diced
  • 10 LEAVES Fresh Basil Chopped
  • 1 CUP (340 g) Green Pitted Olive


  • Bring a large pot of water to a boil
  • Cut onion julienne

  • Heat 1 tablespoon (15 mL) olive oil in a skillet, add onion and sauté for 5 minutes

  • season with salt, then set aside

  • Roast peppers on the stove top over an open flame
  • When the skin is completely burned, remove from flame and place in a zip lock bag to cool down

  • Peel and cut into thin slices
  • Marinate peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour
  • Cook Farfalle in salted water, 1 minute less than the recommended package cooking time
  • Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down

  • Combine Farfalle with the marinated peppers mixture
  • Store in refrigerator and serve cold
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