Crispy Farfalle Pasta Salad

Ingredients

• 12 ounces Tuscanini Farfalle (bow ties)
• 2–3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• salt
• black pepper

• 1/3 cup grated Tuscanini Parmesan, divided
• 1 cup Persian cucumbers, chopped
• 1 cup dill pickles, chopped
• 1/4 cup fresh dill, chopped
• 1/3 cup Beleaves Caesar Dressing (or more to taste)
• extra Tuscanini Parmesan, for finishing

Directions

Make the Crispy Pasta

1. Cook farfalle in salted water until al dente. Drain well.

2. Preheat the oven to 425 degrees Fahrenheit.

3. Toss pasta with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper.

4. Spread pasta in an even layer on a sheet pan. Sprinkle with 1/4 cup Parmesan.

5. Bake at 425 degrees Fahrenheit for 25–30 minutes, stirring halfway, until pasta is golden and crispy. Let it cool so it crisps up further as it rests.

Make the Salad

1. Combine the crispy pasta, cucumbers, pickles, and fresh dill in a large bowl.

2. Add Beleaves Caesar Dressing and toss until coated.

3. Fold in remaining Parmesan and adjust seasoning to taste.

4. Top with extra Parmesan and a few sprigs of dill before serving.