Best Farfalle Pasta Salad Recipes
MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD
From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal.
Provided by LaJuneBug
Categories Beans
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
- Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
- Let stand 5 minutes. Stir in oil.
- Add cooled pasta, beans, and seasoning; toss lightly until well blended.
- Cover; refrigerate 2 hours.
Nutrition Facts : Calories 456.4, Fat 15.7, SaturatedFat 2.2, Sodium 280.2, Carbohydrate 64, Fiber 8.1, Sugar 1.6, Protein 15.5
FARFALLE OF ARETE (GREEK PASTA SALAD)
Give me a word, any word and I will show you how it is Greek...LOL! Great quote from a good movie but this isn't a movie, but a recipe I created for a Greek pasta salad with an easy homemade dressing.
Provided by Stacey Lawson
Categories Pasta Salads
Time 30m
Number Of Ingredients 27
Steps:
- 1. FOR DRESSING: Combine all ingredients and whisk together. Taste for salt and pepper and adjust as needed. This will make a lot of dressing, so don't just pour it over the salad.
- 2. Cook, drain, and cool pasta.
- 3. Add pasta, spinach, and all other vegetables and cheese to a large bowl. Toss to combine ingredients evenly.
- 4. Add dressing, about a half cup and toss. This is where you decide how much or how little dressing you desire.
- 5. You could add grilled chicken, grilled shrimp, or grilled tenderloin to make this a main dish. This is a very cool dish for those hot summer days.
FARFALLE PASTA SALAD
You can change this by replacing the almonds with Parmesan cheese if you are not vegan. I took a version of this recipe from Sunset Magazine and tried it. I thought it was delicious.
Provided by carol tonyan @caroltonyan
Categories Pasta Salads
Number Of Ingredients 10
Steps:
- Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.
- Chop artichokes and add to bowl and marinate for 30 minutes.
- Meanwhile, cook pasta as directed. Drain and save 2 cup of pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup of almonds. Mix in a little pasta water if needed to loosen. Serve with remaining almonds.
FARFALLE PASTA SALAD WITH BROCCOLI PESTO
Broccoli pesto? Yes, please! Pulse florets with parsley, pistachios, Parmesan and dressing. It's a great sauce for this pasta dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan boil broccoli florets with enough water to cover. Approximately 5 minutes. Remove florets with a slotted spoon and place on a plate to cool. Reserve the water to cook pasta in.
- In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
- Cook farfalle pasta according to package. Reserve ½ cup of cooking water. Drain and return pasta to the pot.
- Over low heat, add the pesto and chopped peppers to the pot and ¼ cup of reserved water. Toss to combine. Add more water to thin out pesto if necessary. Cook for 5-7 minutes or until sweet peppers begin to soften.
- Serve with a baby arugula salad dressed with remaining Italian dressing. Sprinkle with remaining pistachios.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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