Wherever the weekend takes you, bring this summery TUNA FARFALLE SALAD with you! Inspired by a Creamy Bow Tie Pasta, but spiced up with pepperoncini peppers for a kick, crunchy baby spinach, red pepper flakes & all the cherry tomatoes!
Cook the pasta and allow it to cool. I always mix in extra virgin olive oil while its cooling down to prevent it from sticking/clumping together. Add ALL the ingredients to the pasta- except for the dressing & spinach. Right before serving, mix in the hummus picante dressing (keep it refrigerated until then) & then mix-in the baby spinach. Leafy greens work so well in this pasta-and by adding the raw spinach last, you keep it from wilting. Toss well and serve. Also amazing if you add black, kalamata olives!
