Sweet onions add great flavor to this salad. If you’d like, use green onions instead.
Story Behind the Recipe
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8 ounces uncooked dried farfalle (bow tie pasta)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons sugar
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup halved cherry tomato
1/2 cup chopped sweet onion
1/2 cup sliced kalamata or ripe olives
4 ounces (1 cup) Canadian bacon, cut into strips
1/4 pound slice Land O Lakes® Deli American, cut into 1/2-inch cubes
*Substitute 1 teaspoon dried thyme leaves.
Cook farfalle according to package directions. Rinse with cold water. Drain.
Combine all dressing ingredients in jar with tight-fitting lid; shake well.
Combine cooked farfalle and all salad ingredients in bowl; mix lightly. Add dressing; toss gently to coat. Cover; refrigerate 2 hours.
Read the Story Behind the Recipe
- Maui, Vidalia, Walla Walla and Rio Sweet are four varieties of sweet onions available at various times beginning April through December.