2 + cups dry bow tie pasta
½ pound mozzarella, sliced into small cubes
16 – 20 green olives, Castelvetrano, pitted and sliced in half or quarters
2 Tablespoons red onion, diced
2 Tablespoons olive oil
1 Tablespoon orange juice
1/16 teaspoon lavender salt
1/8 teaspoon lavender pepper
Directions: In a small sauce pan sauté diced onions in olive oil; this is way too much olive oil for the amount of onions but fear not as this becomes the dressing. Stir until limp and translucent, a tiny amount of salt may be added; then add the tablespoon of orange juice and continue to stir and then remove from heat. Meanwhile cook the pasta al dente. Using a slotted spoon carefully move hot, al dente pasta to a heat proof casserole dish or bowl. A tiny amount of salt may be added to the pasta. Pour onion, olive oil, orange juice mixture over pasta and toss. Add mozzarella and toss and then and slice olives and toss. Dress with lavender pepper.
Notes: This is a nice dish to serve warm on a cold winter day. The onion slivers will adhere to the al dente bowtie pasta. Do continue to toss occasionally to prevent the cheese from settling to the bottom of the bowl and to help the mozzarella slightly melt onto more pasta. This is fast, easy and delicious.
Serves several people as a side dish; 4 people as a main dish.
