FIERI FARFALLE SALAD
Provided by Guy Fieri
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
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, ARUGULA AND TOMATO SALAD
Provided by Molly O'Neill
Categories easy, quick, pastas, salads and dressings
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 2 grams
LEMONY FARFALLE, TOMATO AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories easy, pastas, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
- In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 5 grams
FARFALLE SALAD
Provided by Sheila Lukins
Categories Pasta Side Dinner Parmesan Potluck Parade Vegetarian Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 9
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 SALAD WITH SUN-DRIED TOMATOES
A simple bowtie or spiral pasta salad with sun-dried tomatoes, english spinach, pine nuts. Regular fresh spinach is fine, too.
Provided by minnie chef
Categories Salad Dressings
Time 15m
Yield 1 large pasta salad, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta and rinse in cold water. Transfer to a large salad bowl.
- Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
- To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.
Nutrition Facts : Calories 222.6, Fat 7.3, SaturatedFat 0.9, Sodium 132.4, Carbohydrate 33.2, Fiber 2.9, Sugar 2.8, Protein 7.2
FARFALLE WITH TOMATO SAUCE
I just threw some things together to make dinner for my father and brother. Even my picky brother liked it!
Provided by ElevenDinosaurs
Categories European
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in olive oil for 2 minutes.
- Add tomato sauce and diced tomatoes.
- Stir in salt, pepper, basil, oregano, and cheeses.
- Simmer for 15 minutes.
- Stir in pasta.
Nutrition Facts : Calories 353, Fat 7.4, SaturatedFat 1.4, Cholesterol 2, Sodium 486.6, Carbohydrate 60.7, Fiber 4.9, Sugar 8.1, Protein 11.8
FARFALLE WITH WILTED FRISéE AND BURST TOMATOES
Add more color to this dish by using a mix of red, yellow, and orange tomatoes.
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
- Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
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