Farfalle Pasta Salad Mediterranean Style Recipes

MEDITERRANEAN FARFALLE PASTA SALAD

Mediterranean Farfalle Pasta Salad image

Light and oh-so-flavorful, this mediterranean farfalle pasta salad is perfect for summer potlucks and picnics! Packed with veggies, herbs and a lemon mustard dressing, it's delicious served warm or cold. Dairy free and vegan.

Provided by Ashley / Cook Nourish Bliss

Time 35m

Number Of Ingredients 20

Ingredients

12 ounces whole wheat farfalle pasta
2 tablespoons olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 (8 ounce) package baby bella mushrooms, sliced
¼ teaspoon salt
3 cups lightly packed baby spinach leaves, roughly chopped
¼ cup chopped sundried tomatoes
1 (15 ounce) can chickpeas, drained and rinsed
½ cup raw walnuts, chopped
½ cup crumbled feta (optional)*
¼ cup fresh parsley, chopped
¼ cup lightly packed fresh basil leaves, chopped
¼ cup olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon dijon mustard
1 tablespoon pure maple syrup
¼ teaspoon salt
pinch of pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain and set aside.
Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for about 30 seconds, until fragrant.
Add in the zucchini and mushrooms and cook for about 5 to 7 minutes, until tender and the mushrooms have released their juices. Add in the salt and spinach. Cook just until the spinach is wilted. Remove from the heat.
Transfer the mixture to a large bowl. Add in the cooked pasta, sundried tomatoes, chickpeas, walnuts, feta (if using), parsley and basil. Toss until well combined and set aside.
In a small bowl, whisk together the olive oil, lemon juice, dijon, maple syrup, salt and pepper vigorously until combined.
Pour into the bowl with the pasta and toss until well combined. Serve the pasta right away while still hot or transfer to the refrigerator to chill (your preference!).

Nutrition Facts : Calories 322 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 18 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 472 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

MEDITERRANEAN FARFALLE

Mediterranean Farfalle image

This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.

Provided by Karyn Knight

Categories Side Dish

Yield 7

Number Of Ingredients 9

Ingredients

1 (12 ounce) package farfalle pasta
1 pound chorizo sausage, crumbled
¼ cup fresh basil leaves, cut into thin strips
½ cup pine nuts
2 cloves garlic, minced
½ cup grated Parmesan cheese
1 cup diced tomato
½ cup olive oil
¼ cup red wine vinegar

Steps:

Cook pasta in salted, boiling water until al dente.
While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

Nutrition Facts : Calories 691.8 calories, Carbohydrate 39.7 g, Cholesterol 62.1 mg, Fat 48 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 13.4 g, Sodium 893 mg, Sugar 2.6 g

FARFALLE PASTA SALAD MEDITERRANEAN STYLE

Farfalle Pasta Salad Mediterranean Style image

Farfalle Pasta Salad Mediterranean Style is a great pasta salad with super fresh ingredients like cucumbers, tomatoes, onions, and peppers. Kalamata Olives, marinated artichokes and feta cheese, combine to enhance those Mediterranean flavors. Dressed with a red wine based vinaigrette, instead of mayo, makes for super light and refreshing spin on a classic.

Provided by Edyta

Categories Lunch Side Dish

Time 18m

Number Of Ingredients 16

Ingredients

1/2 lbs Farfalle pasta (mini)
1 Cucumber (English, cut into half slices)
2 cups Cherry tomatoes (cut in half or quarter)
2 cups Bell peppers (cut in small squares)
1/2 Red onion (thinly sliced)
1/2 cup Olives (Kalamata)
1/2 cup Artichokes (marinated)
4 oz Feta cheese (crumbled)
1 tbsp Parsley (Italian, chopped)
1 tbsp Oregano (fresh, chopped)
1/2 cup Olive oil (extra virgin)
1/4 cup Red wine vinegar
2 Garlic cloves (chopped)
1 teaspoon Oregano (dried)
1/4 teaspoon Salt
Freshly ground pepper

Steps:

Cook pasta according to instructions. Once done, rinse it with cold water, let it sit in coriander for a minute or two to get rid of the extra water;
Add pasta and all the vegetables and herbs into the big bowl and mix it well;
Add all the dressing ingredients into the mason jar and mix well. Add salt if needed more;
Pour the dressing over the salad and mix well;
Sprinkle the salad with crumbled feta and serve.

Nutrition Facts : Calories 308 kcal, Carbohydrate 29 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 379 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

Mediterranean Farfalle (Bow Tie) Pasta Salad image

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

Ingredients

6 cups farfalle pasta, uncooked
1 (7 ounce) container roasted red peppers or 1 (7 ounce) container pimientos, drained and sliced into strips
1/2 cup onion, finely chopped
1/2 cup fresh parsley, finely chopped
1/3 cup red wine vinegar
2 garlic cloves, minced
2/3 cup olive oil
1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
salt and pepper, to taste

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

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