Fieri Farfalle Salad Recipes

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

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 MADNESS SALAD

Mediterranean Madness Salad image

Provided by Guy Fieri

Categories appetizer

Time 1h50m

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 tablespoon extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber, peeled and seeded, diced
3 tablespoons capers
2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 tablespoons liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves

Steps:

Heat oven to 400 degrees F.
In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.

FARFALLE SALAD WITH GRILLED SHRIMP AND BROCCOLI

Farfalle Salad with Grilled Shrimp and Broccoli image

Categories Gourmet

Number Of Ingredients 11

Ingredients

1 pound large shrimp (about 24), shelled and deveined
1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices
1/2 pound farfalle (bow-tie pasta)
a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped
1/4 cup red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil

Steps:

Prepare grill.
In a bowl toss shrimp with salt to taste. Thread shrimp on metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. (Alternatively, shrimp may be cooked without skewers in a hot well-seasoned ridged grill pan over high heat.)
In a 6-quart kettle bring 5 quarts salted water to a boil and cook broccoli until crisp-tender, about 5 minutes. Transfer broccoli with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain broccoli well and transfer to a bowl.
In same kettle of salted boiling water cook farfalle until just tender and drain in colander, rinsing under cold water to stop cooking.
In a large bowl stir together tomatoes with reserved juice, vinegar, garlic paste, sugar, thyme, and parsley. Add farfalle, broccoli, shrimp, pepper, and salt to taste and toss to coat. Just before serving add oil to salad and toss to coat. Salad may be made 2 hours ahead and chilled, covered.

FARFALLE SALAD

Farfalle Salad image

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

Ingredients

1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium-sized red onion, diced (1/4 inch)
1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
3 scallions, thinly sliced
1/2 cup chopped pitted black olives
1 tablespoon olive oil
1 pound farfalle pasta
1 cup prepared pesto
1/4 cup freshly grated Parmesan cheese

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.

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