Farfalle Pasta Salad Recipes

FARFALLE PASTA SALAD MEDITERRANEAN STYLE

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.

FALAFEL-Y FARFALLE

Steps:

• Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly.
• In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy!
• This can be made a day in advance. It's great at room temperature, too.

FIERI FARFALLE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
• Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
• Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
• In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

FARFALLE SALAD

Steps:

• 1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
• 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
• 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

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.

FARFALLE PASTA SALAD WITH BROCCOLI PESTO

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.